Mash the Paneer and mix it with the potato. Heat oil and add jeera; once it crackles, add ginger and green chilli. Toss them for a few seconds, add the turmeric, and immediately add the Paneer-potato mixture.
Add salt to taste. Toss for 2-3 mins and take off the flame. Spread out on a tray and allow to cool completely. Add bread crumbs, chopped coriander, and almonds to the mix, and make round and flat patties. Roll the sides of the patty with some almonds and keep aside.
Heat the remaining oil in a pan and cook the patties on both sides till golden brown.
In Goa, you will often find it made with spicy sausage and red kidney beans. My own recipe below combines slow-roasted pork loin meat with spicy sausage and haricot beans.
In a large warm plate, spoon a streak of grilled tomato chutney in the centre. Place the fish on top. On the side of the fish, place a quenelle of crushed peas. Place the chilli jam dressed cucumber and tomato salad. Serve immediately.
Chef Patron of the highly acclaimed Benares restaurant in London, Atul Kochhar rose to fame as one the first Indian chefs to win a coveted Michelin star.
