Beetroot and Paneer Burgers
Beetroot and Paneer Burgers

Ingredients

Method

  • 500g beetroot, cooked then grated
  • 225g paneer, crumbled
  • 4 tbsp grated ginger
  • 2 tbsp lemon juice
  • 2 tsp salt flakes
  • 2 tbsp chopped chillies
  • 2 tbsp gram flour
  • Handful of fresh coriander, chopped
  • 1 tsp ground fennel seeds
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp black mustard seeds
  • Oil for frying
  • Buns and chutneys for serving
  • Chuck the beetroot, chilli, and ginger into a dry pan on a medium heat. Cook for a few minutes to evaporate the liquid, then drain in a sieve, and set aside in a bowl. Add all the remaining ingredients (apart from the oil), and mix well.
  • Once cooled, form into 8 patties with wet hands. Heat up a good drizzle of oil in a pan, and fry the patties for about 5 minutes on each side, until nicely cooked and forming a crispy crust. Serve hot in buns, with chutneys, raita, and leaves.
30 mins
8 servings
This recipe pairs perfectly with the Bondar 'Rayner' Grenache 2017 from McLaren Vale, Australia.

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