You'll also find this recipe on page 52 of the Keto & Spice Cookbook.
Paneer & Coriander Fritters
1 tsp Cumin Seeds
226g (1 block) Paneer Cheese
50g Spring Onions, finely sliced
2-3 Garlic Cloves, peeled & finely chopped
10g Fresh Ginger, peeled & finely chopped
10g Fresh Coriander
1/2 tsp Pink Himalayan / Rock / Sea Salt
2 Large Eggs
20g Coconut Flour
Heat a small frying pan over a medium heat and, once hot, add the cumin seeds. You're only toasting these for 1-2 minutes - don't allow them to burn. Turn the heat off and set them aside whilst you prepare the rest of the mix.
Break the paneer into small chunks and blitz in a food processor. If you don't have a processor, use a grater.
Add the finely chopped spring onions, garlic, ginger, coriander, cumin seeds, and salt to the food processor.
Start the processor and add the eggs to the mix. This process should only take 15-30 seconds. Don't over-process this as you don't want a green paste!
Transfer the paneer mix into a bowl and add the coconut flour. Combine this together and then divide the mix into four portions.
From each portion, create 4 small balls, press them into shape and fry in a good non-stick frying pan over a medium heat for 3-4 minutes on each side. Add some oil to the pan if needed.
Nutrition per serving
Calories 262, Carbs (net) 4.7 grams, Protein 17 grams, Fat 19 grams