Paneer Veggie Sliders

An easy vegetarian slider recipe

With New Year’s just a few days away, it is time to plan for the house parties. Even if we are social distancing and spending it indoors, it doesn’t need to be boring! I am sure to party with my loved ones. Food, of course, is a top priority for any party. So here is a simple paneer veggie slider recipe for you guys.

I came up with this recipe for my daughter’s first birthday party. While thinking about party snacks which are easy to eat, sliders took first place. They are small, easy to handle. Especially, when you are mingling around; or want to grab a quick bite before you return to the dance floor.

This paneer (cottage cheese) vegetable slider recipe will take a bit of your time. But on the flip side, you can keep everything ready beforehand. Let us get into this delicious and super easy to make.

Yield – 20 approx. patties

Ingredients for the Paneer Vegetable Slider

For the Paneer Vegetable Patty: 

• Paneer (Cottage Cheese) – 500 gms
• Cauliflower – 3 to 4 big florets  
• Carrots – 1 medium size
• Potato – 1 medium size (boiled & mashed)
• Garlic – 4-5 pods medium size
• Green chillies – 3 to 4
• Jeera Powder – 1 tsp
• Amchur powder (Raw Mango Powder) – 1 tsp
• Chat Masala – 1 tsp
• Salt – as per taste
• Light olive oil – 2 tbsp
• Panko breadcrumbs – 1 cup approx

For The Slurry:

• Maida/ All-purpose flour – 4 tbsp
• Cornflour – 2 tbsp
• Pepper – 1/2 tsp
• Water – as needed.

For The Relish (Caramelised onions):  

• Extra Virgin Olive oil – 3-4 TBSP
• Onions sliced – 1kgs approx.

Other Ingredients:

• Tomatoes – 1 -2 tomatoes (small size sliced)
• Cheese slices (cut as per the bun & patty size)
• Slider buns  
• Ketchup (optional)

Instructions

For patty:

1. Separately, grate paneer, carrots and cauliflower finely.
2. Grind garlic and chillies into a paste.
3. Sauté garlic and chilli paste in hot oil for about 30 secs.
4. Add the veggies to it and cook them until soft. Add salt as per taste. Salt will make the veggies sweat. Cook them until all the moisture is out.
5. Once the veggies are cooked, add grated paneer to it. Mix well and Sauté for another 5 minutes. Let this mixture cool down.
6. Add the mashed potato to the paneer mixture. Toss in the spices and blend well.
7. Roll the mixture into flat small circles. My patty size is 2 inch in diameter but use the buns you have as the guide for your patty size. 
8. In a bowl mix the maida, cornflour, salt and pepper. Add water to make a flowy paste. This paste is called a slurry.  
9. Keep the breadcrumbs ready in a plate.
10. Take the patty dip in the slurry (remove excess paste) and coated them in breadcrumbs.
11. Shallow fry these patties until they are golden brown and crisp.

For Relish:

1. Slice the onions and separate them well.
2. In a deep wide pan, add olive oil.
3. Add the onions to the hot oil and ensure they are coated well.
4. Cook the onions on medium-low flame. Gently flip them when the bottom part of the onions turns brown. 
5. Don’t stir them rigorously or frequently. 
6. It is extremely important to cook them slowly and flip them only when the onions on the bottom are brown.
7. This process will take about 20-30 mins approx. 
8. If you feel they are sticking to pan add a spoonful of water to release them.
9. Once onions are reduced to thick jammy like consistency they are done.  

Assembling:

1. Slice the slider buns.
2. You can add some tomato ketchup to the bottom of the buns.
3. Stack the patty, then top it with a spoonful of caramelised onions, then add a slice of fresh tomato and a cheese slice on top of that. 
4. Finish it with the top part of the bun and secure it with a toothpick.

TIPS:

1. For Patty: Use whatever veggies you like; just ensure they are cooked until all the moisture is out.
2. For Relish: We don’t want to burn the onions, so cooking them slowly is critical. Slow cooking helps the onions to caramelise.   
3. For Patty and Bun: Keep in mind the bun size when you shape your patties.
4. You can switch tomato ketchup for mustard or mayonnaise to the sliders as well. 

Hope you enjoy making this recipe. Let me know how it goes.

Paneer Veggie Slider

By Madhur

Serves: 20

Prep Time: 30 minutes

Cooking Time: 2 hours

Ingredients

For the Paneer Vegetable Patty: 

• Paneer (Cottage Cheese) – 500 gms
• Cauliflower – 3 to 4 big florets
• Carrots – 1 medium size
• Potato – 1 medium size (boiled & mashed)
• Garlic – 4-5 pods medium size
• Green chillies – 3 to 4
• Jeera Powder – 1 tsp
• Amchur powder (Raw Mango Powder) – 1 tsp
• Chat Masala – 1 tsp
• Salt – as per taste
• Light olive oil – 2 tbsp
• Panko breadcrumbs – 1 cup approx

For The Slurry:

• Maida/ All-purpose flour – 4 tbsp
• Cornflour – 2 tbsp
• Pepper – 1/2 tsp
• Water – as needed.

For The Relish (Caramelised onions):  

• Extra Virgin Olive oil – 3-4 TBSP
• Onions sliced – 1kgs approx.

 

Instructions

For patty:

1. Separately, grate paneer, carrots and cauliflower finely.
2. Grind garlic and chillies into a paste.
3. Sauté garlic and chilli paste in hot oil for about 30 secs.
4. Add the veggies to it and cook them until soft. Add salt as per taste. Salt will make the veggies sweat. Cook them until all the moisture is out.
5. Once the veggies are cooked, add grated paneer to it. Mix well and Sauté for another 5 minutes. Let this mixture cool down.
6. Add the mashed potato to the paneer mixture. Toss in the spices and blend well.
7. Roll the mixture into flat small circles. My patty size is 2 inch in diameter but use the buns you have as the guide for your patty size.
8. In a bowl mix the maida, cornflour, salt and pepper. Add water to make a flowy paste. This paste is called a slurry.
9. Keep the breadcrumbs ready in a plate.
10. Take the patty dip in the slurry (remove excess paste) and coated them in breadcrumbs.
11. Shallow fry these patties until they are golden brown and crisp.

For Relish:

1. Slice the onions and separate them well.
2. In a deep wide pan, add olive oil.
3. Add the onions to the hot oil and ensure they are coated well.
4. Cook the onions on medium-low flame. Gently flip them when the bottom part of the onions turns brown.
5. Don’t stir them rigorously or frequently.
6. It is extremely important to cook them slowly and flip them only when the onions on the bottom are brown.
7. This process will take about 20-30 mins approx.
8. If you feel they are sticking to pan add a spoonful of water to release them.
9. Once onions are reduced to thick jammy like consistency they are done.

Assembling:

1. Slice the slider buns.
2. You can add some tomato ketchup to the bottom of the buns.
3. Stack the patty, then top it with a spoonful of caramelised onions, then add a slice of fresh tomato and a cheese slice on top of that.
4. Finish it with the top part of the bun and secure it with a toothpick.

Notes

TIPS: For Patty:

1.  Use whatever veggies you like; just ensure they are cooked until all the moisture is out.
2. For Relish: We don't want to burn the onions, so cooking them slowly is critical. Slow cooking helps the onions to caramelise.
3. For Patty and Bun: Keep in mind the bun size when you shape your patties.
4. You can switch tomato ketchup for mustard or mayonnaise to the sliders as well.