Paneer and Corn Burger
by Tarla Dalal
Added to 143 cookbooks
This recipe has been viewed 28313 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.
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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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6 FAVOURABLE REVIEWS
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No review of this type was found
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