For the third day of vegetarian grilling I have an extremely delicious paneer cutlet recipe. Usually we use potatoes to bring any cutlet dough together but in paleo potatoes are excluded as they are very starchy. I had to use flax seed to bind the dough. Another option is egg. But if you prefer cutlets without eggs, then try flax seed powder as it works great as a binding agent. To up the flavour I used some home made feta cheese in the dough. We usually use bread crumbs as the crust for cutlets for a nice crispy finish, but as bread is also excluded, I used some coarse almond meal to get a good crunch. It worked so good.
I served it along with some green chutney and the cutlets vanished in seconds. I used the grill mode of the oven and placed the tray in the middle rack. I didn’t want to burn the cutlets, so the middle rack. Bake them until the colour changes. It may take somewhere between 15 – 20 minutes. And apply generous ghee on the tray. We need it for a good flavour in the cutlets. If you don’t want to use oven, you can do the cooking on a tawa on a stove. Use ghee to shallow fry the cutlets. They will be fine.
Crumbled Paneer – 200 gm
Crumbled Feta Cheese – 1/2 cup
Flax Seeds Powder – 1/4 cup
Red Chilly Powder – 1 tsp
Salt – to taste
Chat Masala Powder – 1 tsp
Kasuri Methi – 2 tbs
Coarse Almond Meal
Ghee – 2-3 tbs
Preheat oven in grill mode.
In a bowl mix together crumbled paneer, feta, flax powder, salt, red chilly, chat masala and kasuri methi.
Mix to form a soft dough.
Divide it into lemon sized balls and flatten them to form cutlets.
Place the almond meal in a plate and place the cutlet on them.
Press so that the whole cutlet is coated with the meal.
Arrange on greased baking tray.
Place the tray in the middle rack and bake until the cutlets are golden.
Serve them hot with a dip of your choice.