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Palak Paneer Cutlets | Healthy, Tasty, Non-Fried Spinach & Cottage Cheese Cutlets

Richa GuptaTue Oct 24 2023
IndianSnack
Palak Paneer Cutlets | Healthy, Tasty, Non-Fried Spinach & Cottage Cheese Cutlets

Looking for a healthy, protein-rich, high-fiber evening snack recipe?

Or are you looking for a quick, easy, and non-fried party snack recipe?

Or do you just want to include greens and some extra protein in your diet?

Whatever your reason, you have to try this crispy, healthy, and tasty palak paneer cutlet (spinach and cottage cheese cutlets) recipe. These are not just delicious but also non-greasy and light too. Instead of deep frying, I shallow-fried these cutlets using very little oil.

What is a cutlet?

Cutlets are fried patties that are made of potatoes, different vegetables, or meat. Different spices and herbs are also added to enhance the flavors of cutlets. The ingredients are mashed together and shaped into a firm patty. The patties are then deep-fried, shallow-fried, or baked in an oven. These are also known as fritters, pakoras (pakoda), patty, or kebab.

Can we bake these Palak Paneer Cutlets?

Yes. Of course! Instead of pan-frying, you can even bake these cutlets or make them in the air fryer. The texture would be different and baked cutlets may feel slightly dry. To bake, preheat your oven or microwave to 200°C and then bake until golden brown. It may take 12 to 15 minutes.

Is this recipe Vegan?

No. I am afraid not because this recipe has cottage cheese and cheddar cheese in it which is a dairy product. You can skip adding that and make them vegan or plant-based. Or you can even substitute paneer (cottage cheese) with tofu and use the vegan cheese if available.

You can even try other cutlet recipes from the website – Mix-Veg Quinoa Cutlets, Sweet Potato and Oats Cutlet, and Hara Bhara Kebab.

How to store Palak Paneer Cutlets?

You can make the cutlet mixture and store it in the refrigerator for 2 to 3 days. If the vegetables release any moisture, simply add some bread crumbs to make firm patties.

You can also make small patties and put them in the refrigerator for 2 to 3 days. They develop more flavor the next day. To cook, take them out and shallow-fry in a pan.

Can we freeze Palak Paneer Cutlets?

Yes. Of course! I do it all the time. I always make a big batch of the cutlets, shape them as needed, and then put them in the freezer on a plate. Once frozen, I transfer them to a zip-lock bag. You can freeze them for about a month (or more).

To cook, take them out of the freezer and let them rest for a few minutes. Then shallow-fry. There is no need to thaw.

Ingredients Used

palak paneer cutlets

Preparation Photos – for your reference

palak paneer cutlets

More Party Snacks Recipes

  1. Sweet Potato and Oats Cutlets
  2. Mix-Veg Quinoa Cutlets
  3. Non-Fried Cheese Chutney Bomb
  4. Broccoli & Zucchini Fritters (Eggless)
  5. Non-Fried & Crispy Moong Dal Falafel

Now grab all the ingredients because you are ready to make this quick and easy evening snack – palak paneer cutlets – at home. I am sure you and your family will enjoy it and make it again and again. Homemade snacks are always tastier and contain the best quality ingredients. You can enjoy it for a healthy and tasty evening snack and serve it at your house parties too. Everyone is going to love it.

By the way winter season is on its way. That means – Spinach season. So, make sure this time you try these palak paneer cutlets. It’s an ultimate pleasure to enjoy these cutlets with a hot cup of chai while you are tucked in your cozy blankets.

If you try this recipe and like it too, please share the photo of your creation on Instagram and tag us @thefearlesscooking. We just love to see your recreation of our recipes.

Happy Cooking 🙂

Love from us

Richa

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Palak Paneer Cutlets | Healthy, Tasty, Non-Fried Spinach & Cottage Cheese Cutlets

Crispy. Tasty. Irresistible.

Tell us what you think

You must have tried Palak Paneer (curry) many times. But this time, instead of making a curry, try making these palak paneer cutlets. Make a big batch because they will go really fast. 

10

Servings

10 min

Prep Time

30 min

Cook Time

40 min

Total Time

Courses

Snack

Cuisines

Indian

Ingredients

Vegetables & Herbs

Dairy Products

Seasoning

Other

Steps

Blanch Spinach
  1. Fill a saucepan with water and boil it.
  2. Once the water is boiled, switch off the flame and add spinach leaves to it. Let it cook for a couple of minutes. Meanwhile, you be ready with a large bowl of cold water with some ice in it.
    3. Do not let it rest for a long time. The spinach leaves will lose their color.
  3. After blanching spinach for a couple of minutes, take it out and directly add it to the cold water to cut down further cooking. Let it cool down completely.
    4. It would take just 1 or 2 minutes.
  4. Squeeze out all the water from the spinach. 
    5. After blanching, the leaves would shrink to a small ball.
Prepare Mixture
  1. In a large bowl, add blanched spinach, paneer, cheddar cheese, grated potatoes, and seasonings. Mix and combine everything well preferably with the hands. 
  2. Crumble up the bread slices and add them to the mixture. Mix again until it forms a firm dough. 
    3. Adjust the amount of bread slices as needed to make a firm dough.
  3. Taste the mixture and see if you need to adjust the seasonings. Adjust salt at this stage.
  4. Cover and let it rest for 15-20 minutes.
Shape Cutlets
  1. Method 1 - Apply some oil on your palms and take a small amount of the mixture. Roll the mixture between your palms and press it gently into a patty shape. Repeat. 
    2. You will get around 25-30 medium sized cutlets.
  2. Method 2 - Lightly dust a surface with some flour. Take a generous amount of the mixture and roll it on the surface using your fingers (approx. 1/2 inch thickness). Use a cookie cutter to cut the cutlets into your desired shape. 
    3. This method is faster than the other one and you get the same size of cutlets.
Pan-Frying Cutlets
  1. Heat 2 to 3 Tbsp of oil in a pan. 
  2. Place a few cutlets and cook on medium flame until golden brown. Flip and cook from the other side too. 
    3. Do not over-crowd the pan.
  3. Once cooked and crispy, remove them on a plate lined with tissue paper. This will absorb excess oil. 
  4. Serve hot with your choice of sauce. It tastes best with a hot cup of chai or coffee. Enjoy!
Notes
  1. This recipe would make 25 to 30 pieces of medium-sized cutlets which can easily serve 10 people.
  2. You can substitute bread slices with bread crumbs or instant oats. 
  3. Resting ensures better flavour and it gives enough time to the bread slices to absorb any excess moisture.

FAQs

What is a cutlet?
+

Cutlets are fried patties that are made of potatoes, different vegetables, or meat. Different spices and herbs are also added to enhance the flavors of cutlets. The ingredients are mashed together and shaped into a firm patty. The patties are then deep-fried, shallow-fried, or baked in an oven. These are also known as fritters, pakoras (pakoda), patty, or kebab.

Can we bake these Palak Paneer Cutlets?
+

Yes. Of course! Instead of pan-frying, you can even bake these cutlets or make them in the air fryer. The texture would be different and baked cutlets may feel slightly dry. To bake, preheat your oven or microwave to 200°C and then bake until golden brown. It may take 12 to 15 minutes.

Is this recipe Vegan?
+
No. I am afraid not because this recipe has cottage cheese and cheddar cheese in it which is a dairy product. You can skip adding that and make them vegan or plant-based. Or you can even substitute paneer (cottage cheese) with tofu and use the vegan cheese if available. You can even try other cutlet recipes from the website – Mix-Veg Quinoa Cutlets, Sweet Potato and Oats Cutlet, and Hara Bhara Kebab.
Can we freeze Palak Paneer Cutlets?
+
Yes. Of course! I do it all the time. I always make a big batch of the cutlets, shape them as needed, and then put them in the freezer on a plate. Once frozen, I transfer them to a zip-lock bag. You can freeze them for about a month (or more). To cook, take them out of the freezer and let them rest for a few minutes. Then shallow-fry. There is no need to thaw.

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