Paneer and Corn Burger
by Tarla Dalal
Added to 143 cookbooks
This recipe has been viewed 29211 times
Crispy lettuce, freshly sliced veggies and a cheesy corn patty—what more can you ask for in a burger!
Paneer and corn go very well together in the patty, and the coriander and chillies give them a well-deserved pep-up. Serve with french fries, for a complete meal.
You can also try other Paneer Based Snacks like Paneer Parcels or Aloo and Paneer Roll.
For the patty- Combine all the ingredients in a bowl and mix well.

- Divide the mixture into 2 equal portions and shape each portion into a 75 mm. (3”) diameter round.

- Dip each patty in the maida-water mixture and roll in the bread crumbs till they are evenly coated from all the sides.

- Heat the oil in a kadhai and deep-fry each patty till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside.

How to proceed- Cut each burger bun horizontally into two. Apply butter on both the sides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside.

- Place the lower half of the bun on a clean, dry surface and apply ½ tbsp of mayonnaise on each bun halves.

- Place an iceburg lettuce, 1 patty, 2 tomato slices and 2 onion slices and sprinkle a little salt and pepper over it.

- Cover with an upper half of the bun and press it lightly.

- Repeat steps 3 to 5 to make 1 more burger.
- Serve immediately with french fries.
Paneer and Corn Burger Video by Tarla Dalal's Team
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Accompaniments
Nutrient values per burger
Energy | 604 cal |
Protein | 17.2 g |
Carbohydrates | 92.5 g |
Fiber | 2.5 g |
Fat | 20 g |
Cholesterol | 0 mg |
Vitamin A | 583.8 mcg |
Vitamin B1 | -0.1 mg |
Vitamin B2 | -0.2 mg |
Vitamin B3 | 2.3 mg |
Vitamin C | 13 mg |
Folic Acid | 34.8 mcg |
Calcium | 254.7 mg |
Iron | 3.1 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 184.2 mg |
Potassium | 234.2 mg |
Zinc | 0.9 mg |
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