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For the Paneer Patty: In a bowl, combine 1/4 cup rice flour, 1/4 cup maida, a pinch of salt, and one small packet of Piri Piri seasoning. Gradually add water while whisking until a thick, smooth batter is formed.

Dip the 200g block of paneer into the prepared slurry, ensuring both sides are thoroughly coated.

Transfer the coated paneer to a plate containing crushed cornflakes (or breadcrumbs). Press the crushed cornflakes onto both sides of the paneer to create a thick, crispy coating.

Heat oil in a pan over medium heat. Fry the coated paneer patty until it is golden brown and crispy on both sides. Set aside on a paper towel to drain excess oil.

For the Coleslaw: In a separate bowl, combine shredded lettuce, chopped red onion, corn kernels, chopped yellow bell pepper, chopped red bell pepper, chopped green bell pepper, and thinly sliced red onion rings.

Add a generous amount of mayonnaise (about 1/2 cup) and a pinch of salt to the vegetables. Mix all the ingredients thoroughly until well combined. Set aside.

For the Korean Sauce: In a small pan set over medium heat, add the hot sauce, soy sauce, Schezwan sauce, a pinch of sugar, and a splash of water.

Stir the mixture and bring it to a simmer. Squeeze in the juice of half a lime. Add a sprinkle of white sesame seeds.

Continue to stir and cook until the sauce thickens slightly and becomes glossy. Remove from heat.

For Burger Assembly: Take a toasted burger bun and spread a layer of mayonnaise on the bottom bun.

Place a portion of the prepared coleslaw on top of the mayonnaise.
Take the crispy paneer patty and dip it into the prepared Korean sauce, ensuring it is fully coated on all sides.

Place the sauce-coated paneer patty on top of the coleslaw on the bottom bun.

Add another layer of coleslaw on top of the paneer patty.

Cover with the top bun. Serve immediately and enjoy!

For the Paneer Patty: In a bowl, combine 1/4 cup rice flour, 1/4 cup maida, a pinch of salt, and one small packet of Piri Piri seasoning. Gradually add water while whisking until a thick, smooth batter is formed.

Dip the 200g block of paneer into the prepared slurry, ensuring both sides are thoroughly coated.

Transfer the coated paneer to a plate containing crushed cornflakes (or breadcrumbs). Press the crushed cornflakes onto both sides of the paneer to create a thick, crispy coating.

Heat oil in a pan over medium heat. Fry the coated paneer patty until it is golden brown and crispy on both sides. Set aside on a paper towel to drain excess oil.

For the Coleslaw: In a separate bowl, combine shredded lettuce, chopped red onion, corn kernels, chopped yellow bell pepper, chopped red bell pepper, chopped green bell pepper, and thinly sliced red onion rings.

Add a generous amount of mayonnaise (about 1/2 cup) and a pinch of salt to the vegetables. Mix all the ingredients thoroughly until well combined. Set aside.

For the Korean Sauce: In a small pan set over medium heat, add the hot sauce, soy sauce, Schezwan sauce, a pinch of sugar, and a splash of water.

Stir the mixture and bring it to a simmer. Squeeze in the juice of half a lime. Add a sprinkle of white sesame seeds.

Continue to stir and cook until the sauce thickens slightly and becomes glossy. Remove from heat.

For Burger Assembly: Take a toasted burger bun and spread a layer of mayonnaise on the bottom bun.

Place a portion of the prepared coleslaw on top of the mayonnaise.
Take the crispy paneer patty and dip it into the prepared Korean sauce, ensuring it is fully coated on all sides.

Place the sauce-coated paneer patty on top of the coleslaw on the bottom bun.

Add another layer of coleslaw on top of the paneer patty.

Cover with the top bun. Serve immediately and enjoy!