Paneer & Parmesan Patties Recipe – Easy Indian-Italian Fusion

Last Updated on 4 months by Neha Deshmukh

Paneer & Parmesan Patties Recipe – Easy Indian-Italian Fusion

Hey everyone! I’m so excited to share this recipe with you – it’s a little something I whipped up experimenting with flavors, and it’s become a total hit with my family. These Paneer & Parmesan Patties are a fun, delicious fusion of Indian and Italian tastes. They’re surprisingly easy to make, and perfect for a quick snack or even a party appetizer. Let’s get cooking!

Why You’ll Love This Recipe

Honestly, what’s not to love? These patties are crispy on the outside, wonderfully soft on the inside, and packed with flavor. The combination of paneer and Parmesan is chef’s kiss – it’s a unique twist that really works. Plus, they come together in under 20 minutes, making them ideal for busy weeknights or when you have unexpected guests. You’ll be amazed how quickly these disappear!

Ingredients

Here’s what you’ll need to make about 15 patties:

• 2 cups paneer, shredded (approximately 200g)
• 0.5 cup Parmesan cheese, shredded (approximately 50g)
• 5 green chillies, finely chopped
• 2 garlic cloves, minced
• 0.5 cup spring onion (green part only), chopped (approximately 40g)
• 1 teaspoon Italian seasoning (about 5ml)
• 0.75 teaspoon salt (approximately 4g)
• 2 eggs
• 0.5 cup vegetable oil, for frying (approximately 120ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Paneer: Choosing the Right Texture

For these patties, you want paneer that’s not too soft. If it’s super soft, the patties might fall apart. Slightly firm paneer works best – you can even gently press it between paper towels to remove excess moisture.

Parmesan Cheese: Freshly Grated vs. Pre-Grated

Freshly grated Parmesan is always best! It has a much more vibrant flavor and melts beautifully. However, pre-grated is fine in a pinch, just know the flavor won’t be quite as intense.

Green Chillies: Adjusting the Spice Level

I love a bit of a kick, but feel free to adjust the number of green chillies to your liking. Remove the seeds for a milder heat, or add more for a fiery punch!

Italian Seasoning: Homemade vs. Store-Bought Blend

Italian seasoning is super easy to make yourself! A mix of dried oregano, basil, rosemary, thyme, and marjoram does the trick. But a good quality store-bought blend works perfectly well too.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, shred your paneer and Parmesan cheese. Pop them into a bowl and set aside.
2. Now, add in those chopped green chillies, minced garlic, and spring onions. Don’t be shy with the spring onions – they add a lovely freshness!
3. Sprinkle in the Italian seasoning and salt. Give everything a good mix.
4. Crack in the eggs and get your hands in there! Mix everything together really well until it forms a cohesive dough. It should hold together nicely.
5. Time to shape the patties! Take about 2 tablespoons of the mixture and form it into a 2-inch oblong patty. Press firmly to make sure they hold their shape. Repeat until all the mixture is used.
6. Heat the vegetable oil in a pan over medium heat. Once hot, carefully place the patties in the pan – don’t overcrowd it!
7. Fry for about 2 minutes per side, until they’re golden brown and crispy.
8. Remove the patties and place them on paper towels to drain any excess oil.
9. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned along the way to help you make the perfect patties:

Achieving the Perfect Patty Consistency

If the mixture feels too wet, add a tablespoon of breadcrumbs or grated potato. If it’s too dry, add a tiny splash of milk or water.

Preventing Patties from Falling Apart During Frying

Make sure the patties are firmly packed. Gently pressing them before frying helps a lot. Also, don’t move them around too much while they’re cooking – let them develop a nice crust.

Ensuring Even Cooking

Keep the heat at a consistent medium. If the patties are browning too quickly, lower the heat.

Variations

Want to switch things up? Here are a few ideas:

Vegan Paneer & Parmesan Patties

Substitute the paneer with crumbled firm tofu and use a vegan Parmesan alternative. Flax eggs (1 tbsp flaxseed meal + 3 tbsp water) can replace the eggs. My friend, Priya, swears by this version!

Gluten-Free Paneer & Parmesan Patties

This recipe is naturally gluten-free! Just double-check that your Italian seasoning doesn’t contain any hidden gluten.

Spice Level Adjustment: Mild, Medium, Hot

Adjust the number of green chillies. For mild, use 1-2 chillies. For medium, stick with 3-4. And for hot, go wild with 5 or more!

Festival Adaptations: A Quick Snack for Diwali or Christmas

These patties are a great addition to any festive spread. Serve them with a festive chutney or dip for an extra special touch.

Serving Suggestions

These patties are delicious on their own, but even better with a dipping sauce! Try:

• Mint-coriander chutney
• Sweet chilli sauce
• Garlic mayo
• A simple yogurt dip

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven to restore some of the crispiness.

FAQs

Got questions? I’ve got answers!

What type of paneer works best for these patties?

Slightly firm paneer is ideal. If your paneer is very soft, press it between paper towels to remove excess moisture.

Can I make these patties ahead of time?

You can shape the patties and store them in the fridge for a few hours before frying.

Can I bake these patties instead of frying them?

Yes! Bake at 180°C (350°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but still delicious.

What is a good dipping sauce to serve with these patties?

Mint-coriander chutney is a classic pairing, but sweet chilli sauce or garlic mayo also work wonderfully.

How can I adjust the amount of green chillies for less heat?

Remove the seeds from the green chillies, or use fewer chillies altogether. You can even substitute them with a milder pepper like jalapeño.