Paneer and Corn Burger
by Tarla Dalal
Added to 143 cookbooks
This recipe has been viewed 26783 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.
- 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.
- 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.
Nutrient values per burger
|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|
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