Ingredients:

• Paneer, cut to size of the burger bun
• Burger bun/bread roll
• Natural yoghurt
• Worcestershire sauce
• Garlic granules, black pepper, curry powder, ground coriander
• tomato puree
• Sweet potatoes, sliced
• Cajun seasoning
• Mushrooms, chopped
• Corn on the cob

Method:

1. In a bowl mix the seasonings, yoghurt, tomato puree and Worcestershire sauce
2. Place the paneer in here and coat it well before popping in the fridge to stay cool and do a mini marinade
3. Cover your sweet potatoes in cajun seasoning and a dash of oil and put those and some corn in the cob in the airfryer for about 20 minutes
4. When that has about ten minutes left put the mushrooms and paneer into a pan of hot oil and cook the paneer for about five minutes on each side
5. Pop any sauces you might want into the bread before serving it all up

Eating And Storage Tips

You can easily leave this to marinate for several hours, probably up to 24 hours if you wanted, as that will give the paneer more time to absorb the spices and for the spices to meld with the yoghurt as well. I only did mine for about 30 minutes though whilst preparing everything else and tidying up as I went.

I have never attempted to reheat paneer after cooking it so can’t offer any advice on that but if you cooked it on a lower heat for longer you could probably give this more of a gentle crispy edge and have it cold.

Whilst I put my mushrooms on the side you could slice them thinner and put them in the burger and perhaps add some cherry tomatoes to the frying pan and be able to crush them into the burger as well. Depends how big of a bite you want to take!