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Paneer Tikki Burgers

Serves 4

Ready in 60 mins

Burger night, UPGRADED. Spiced paneer and potato patties pan-fried until deep golden and crisp, then stacked in toasted buns with garlic chilli chutney, coriander chutney, pickled onions and lettuce. Tip: chill the patties for 20 to 30 minutes before frying so they hold their shape.

Ingredients

  • 300g All the Aunties Cumin, Chilli & Turmeric Paneer, finely grated/crumbled
  • ½ tbsp chickpea flour (optional)
  • 1 large floury potato, boiled and mashed
  • 1–2 green chillies, finely chopped
  • 1 inch ginger, grated
  • 1 garlic clove, grated/crushed
  • 1 tbsp fresh coriander, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • ¼–½ tsp chilli powder
  • ½ tsp chaat masala
  • 1 tsp salt
  • ½ tsp pepper
  • 75g sweetcorn (tinned and drained, or frozen and defrosted), patted dry
  • 1–2 tbsp red onion, finely diced (optional but recommended)
  • 1 tbsp breadcrumbs (only if needed)
  • 2–3 tbsp neutral oil
  • To serve:
    • 4 burger buns
    • Garlic & chilli chutney
    • Coriander chutney
    • Pickled red onions
    • Little Gem lettuce
    • Mayo (optional)

Method

  1. Mix paneer, chickpea flour, mashed potato, spices, chilli, ginger, garlic, coriander, sweetcorn and onion until just combined. Don’t overwork it.
  2. If too soft or sticky, add 1 tbsp breadcrumbs. Add more chickpea flour only if really needed.
  3. Shape into 4 patties and chill for 20–30 mins.
  4. Pan-fry in oil for 3–4 mins each side until deep golden and crisp.
  5. Toast buns, spread garlic chilli chutney on the base and coriander chutney on top. Add mayo if using.
  6. Stack with lettuce, hot paneer tikki and pickled onions. Eat immediately while crisp.
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