Quick to make and bursting with Indian flavours; these Easy Paneer & Vegetable Tikkis are a family favourite in our home.
The soft cheese centre just melts in the mouth, whilst the coating provides a welcome crunch. This is store-cupboard comfort food you’ll make again and again.
I use shop-bought paneer crumbled in the blender (or with clean hands) and frozen mixed veggies, chopped as finely as possible.
You can bake them in the oven or if you have an air fryer, arrange them in a single layer to cook in just 8 minutes flat!
I’m forever on the hunt for new ways of encouraging my son, Bodhi to eat more. I never restrict his diet and am thankful for anything he eats.
Laid back mama, here! To be honest, the only thing I’m mindful of is excess salt. I will allow him to eat as much whole fruit as he likes and he does enjoy the odd biscuit or bite of chocolate brownie, too.
For those of you who are new here, Bodhi was an IUGR baby, delivered 20 days early, so not quite a preemie but because of a growth restriction, he was only 4lb at birth.
His development has been phenomenal for a baby the doctors (and we) were seriously worried about in the first few months of his life.
He’s not walking yet but is the biggest chatterbox who surprises me daily with how many words he knows.
I’m so proud to be his mum and I salute all the NICU baby parents out there. It takes immense strength to watch a child go through a period of physical weakness.
He’s always on the move and as a super tiny dude (currently wearing 6-9 month clothes at 16 months), he needs a good mix of veggies and fats in his diet.
Buttered roti, carrot coins and peas cooked in ghee, peanut butter on toast, lemony avocado slices and strawberry yoghurt are his favourites at the moment.
This is a very forgiving recipe. You can use any vegetables you like, either fresh, frozen or even canned.
You could even try replacing the paneer with crumbled firm tofu or mashed beans for a vegan version.
However, I’ve made them with kidney beans before and they’re absolutely delicious, not to mention, full of plant-based protein.
Finally, add salt and chilli to your preference. I haven’t listed chilli in the ingredients because I don’t put it in when cooking for Bodhi.
This means that I’ve actually become my dad and now eat raw green chillies with almost every meal because the heat is so addictive.
My favourite way to enjoy these tikkis is to wrap them up in a chapati, naan or tortilla with lots of salad a coriander chutney. They’re perfect for picnics or eating on the go, too!
Yes! In fact, I make them in bulk because let’s be honest, sometimes you need a quick-fix meal you can simply reheat in the oven. These tikkis freeze very well and keep for up to 3 months.
Make them and then layer them up inside a freezer-safe container with pieces of parchment paper in between each tikki. To reheat, arrange the tikkis on a baking tray and bake in a pre-heated oven at 200°C/400°F for 10-12 minutes until piping hot. Do not refreeze.
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