Cottage Cheese Patty Sandwich

Who doesn’t like crunchy fried food? This sandwich has an universal appeal and is vegetarian too. The patty is crunchy on the outside but really soft and moist on the inside. The marinade flavours the cottage cheese perfectly.

Readily available ingredients when combined in the right manner can lead to a stunning creation.

The combination of flavours and the different textures provide the perfect bite in this sandwich. Plan it for snack time or convert it into a meal.

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Cottage Cheese Patty Sandwich           Makes about 8 regular

Ingredients:

Cottage Cheese/Paneer – 250 g block

For the marinade

Chaat Masala pdr – 1 tsp

Garam Masala pdr – ½  tsp

Grated garlic – ½ tsp

Grated ginger – ½ tsp

Black pepper pdr – ½ tsp

Salt – to taste

Water – to make a paste

For the onion peppers filling

Bell peppers (red & yellow) + Capsicum – 1 ¼ cup (thinly sliced)

Onion – 1 small (thinly sliced)

Light Soy sauce – 2 tsp

Black pepper pdr – to taste

Salt – to taste

Oil – 1 tblsp

All purpose flour – 1/3 cup + ½ cup

Cornflakes – 1 cup or as needed

Bread crumbs – ¼ cup

Oil – for deep frying

 

For the sandwich

Mayonnaise – ½ cup or as needed

English mustard – as per taste

Sweet chili sauce – as per taste

Lettuce leaves – as needed

Method:

1.    Cut the cottage cheese into rectangular or square blocks about ½ inch thick. Mix all the ingredients for the marinade and make a thick paste with water. Coat the cottage cheese pieces with the marinade and leave them in the fridge for 30 mins.

2.    Heat the oil in a pan and toss the bell peppers and onions with soy sauce, salt and pepper till the veggies are slightly charred. Cook this on high heat. Turn off the heat and let it cool down.

3.    Mix 1/3 cup of flour with water to make slurry. Crush the cornflakes slightly and mix in the bread crumbs.

4.    To make the patty, get the cottage cheese out of the fridge. Keep the slurry, cornflakes and ½ cup of all purpose flour side by side. Take a cheese rectangle and coat it with the dry flour. Dip it into slurry and coat well. Next, put it into the cornflakes – crumbs mix and coat with it. Keep aside. Similarly, prepare the rest of them. Keep the patties in the fridge to chill for 20 mins.

5.    Deep fry the patties till they are golden brown and crispy. Drain on absorbent paper.

6.    Spread mayo on the bread slices. Add some mustard and chili sauce over one slice. Place lettuce leaves over it. Next place some onion pepper filling and finally the crispy patty on top. Cover with the top slice.

7.    Serve with some fries or chips on the side.

© Rinki’s Kitchen