Paneer Veggie Sliders
THESE LIP-SMACKING PANEER VEGGIE SLIDERS ARE EASY TO MAKE AND SIT PERFECTLY ON ANY PARTY MENU.
For the Patty:
- Paneer (Cottage Cheese) – 500 g
- Cauliflower – 3 to 4 big florets
- Carrots – 1 medium size
- Potato – 1 medium size (boiled & mashed)
- Garlic – 4-5 pods medium size
- Green chillies – 3 to 4
- Jeera Powder (cumin) – 1tsp
- Amchur powder (Raw Mango Powder) – 1 tsp
- Chat Masala – 1 tsp
- Salt – as per taste
- Light olive oil – 2 tbsp
- Maida/ All-purpose flour – 4 tbsp
- Cornflour – 2 tbsp
- Pepper – 1/2 tsp
- Water – as needed.
- Breadcrumbs – 1 cup approx.
For Relish (Caramelised onions):
- Extra Virgin Olive oil – 3-4 TBSP
- Onions sliced – 1kgs approx.
- Tomatoes – 1 -2 tomatoes (small size sliced)
- Cheese slices (cut as per the bun & patty size)
- Slider buns
- Ketchup, mustard or mayonnaise (optional)
Yields – 20 approx. patties
For the patty:
- Separately, grate paneer, carrots and cauliflower finely.
- Grind garlic and chillies into a paste.
- Sauté garlic and chilli paste in hot oil for about 30 secs.
- Add the veggies to it and cook them until soft. Add salt as per taste. Salt will make the veggies sweat. Cook them until all the moisture is out.
- Once the veggies are cooked, add grated paneer to it. Mix well and Sauté for another 5 minutes. Let the mixture cool down.
- Add the mashed potato to the paneer mixture. Toss in the spices and blend well.
- Roll the mixture into flat small circles. Use the buns you have as the guide for your patty size.
- In a bowl mix the maida, cornflour, salt and pepper. Add water to make a flowy paste. This paste is called a slurry.
- Keep the breadcrumbs ready in a plate.
- Take the patty dip in the slurry (remove excess paste) and coat them in breadcrumbs.
- Shallow fry these patties until they are golden brown and crisp.
- Slice the onions and separate them well.
- In a deep wide pan, add olive oil.
- Add the onions to the hot oil and ensure they are coated well.
- Cook the onions on medium-low flame. Gently flip them when the bottom part of the onions turns brown.
- It is extremely important to cook them slowly and flip them only when the onions on the bottom are brown (30- 40 mins). Add water if they stick to the pan.
- Once onions are reduced to thick jammy like consistency they are done.
- Add some ketchup, mustard or mayonnaise to the sliced buns.
- Stack the patty, top it with a spoonful of caramelised onions, add a slice of fresh tomato and a cheese slice, and the top slider bun.