Ingredients
17 total- 250 g of paneer, thinly sliced into 5mm slices (approx. 16 slices)
- 3 heaped tbsp of korma paste
- 8 thick slices white bread, crusts removed
- 125 g of reduced-fat crème fraîche
- 2 tbsp of vegetable oil
- 125 ml of semi-skimmed milk
- 2 tbsp of natural yoghurt
- 4 medium eggs
- 200 g of cooked peas, cooled
- 80 g of watercress
- 1 small red onion, finely sliced
- 30 g of unsalted butter
- 0.5 lemon, juiced
- 1 large handful of mint, leaves picked and roughly chopped
- 1 large handful of coriander
- 4 tbsp of (approx.) mango chutney, to serve (optional)
- 1 tbsp of olive oil
Method
7 stepsStep 1
Preheat the oven to 160°C/140°C fan/gas 3. Soak the paneer in a bowl of hot water for 1-2 mins to help soften it, then pat dry with kitchen towel.
Step 2
Mix 1 heaped tbsp of korma paste with the crème fraîche in a small bowl. Gently and evenly spread one-quarter of the mix over 2 slices of bread, then top one of them with 4 slices of paneer. Sandwich together. Repeat to make 4 sandwiches.
Step 3
In a wide, shallow dish, beat the eggs with the yoghurt, milk and remaining korma paste; season.
Step 4
Carefully place 2 sandwiches in the egg mixture and turn a couple of times to coat, holding onto the bread at the edges to stop the filling escaping. Leave to soak for 30 secs, then turn and repeat.
Step 5
Heat half the vegetable oil and half the butter in a frying pan over a low-medium heat until sizzling. Add the soaked sandwiches and cook for 3-4 mins on each side until golden brown. Remove from the pan and keep warm in the oven. Wipe out the pan and repeat steps 4 and 5 for the remaining sandwiches.
Step 6
Meanwhile, for the salad, put the red onion, watercress, peas, coriander and mint into a large bowl. Add the lemon juice and olive oil, season and gently toss.
Step 7
Cut each sandwich in half and serve with the salad and a dollop of mango chutney, if you like.