Walnut crusted Paneer Corn cutlet Mexican wrap

Walnut crusted paneer corn cutlet Mexican wrap is a delicious fusion Mexican recipe that is a new favorite at home. The cutlet is a crispy patty made of paneer and corn with some Mexican seasonings. The cutlet has a walnut panko parsley coating which is crispy and adds so so much flavor. I love topping it with all the condiments finished with a drizzle of honey and lime, and is an explosion of flavors. You can make it as a wrap or as a taco!

Happy Cooking!

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Servings: 3-4 servings

Prep Time: 10 mins

Cooking Time: 40 mins

Total Time: 50 mins

Ingredients: 

Paneer corn cutlets:

  • 180g Paneer crumbled

  • 1 small golden potato, boiled, peeled, and mashed

  • 1-2 Serrano finely chopped

  • 2/3 cup Corn

  • 2 tbsp chopped cilantro

  • 1/2 tsp powder or 1.5 tsp Ginger paste

  • 1/2 tsp cumin powder

  • 1/2 tsp Paprika

  • 1 tsp Cajun seasoning

  • 1/2 tbsp Garlic powder

  • 1-2 tsp Salt as per taste

  • 1/4 tsp pepper


Panko Walnut crust:

  • 1/4 cup roughly chopped parsley

  • 1/4 cup Walnuts, ground up

  • 1/3-1/2 cup Panko

Assembly:

  • Tortillas of your choice- I used medium size flour tacos

  • Mexican/Cheddar cheese

  • Honey

  • Sour cream

  • Taco sauce

  • Salsa

  • Lettuce

  • Guacamole

  • Queso

  • Lime

Directions: 

  1. In a bowl, add crumbled paneer and the mashed potato. Use a fork and mash the two together again.

  2. Add corn, chopped Serrano, and cilantro.

  3. Add the spices and seasonings- cumin powder, paprika, garlic powder, ginger powder/paste, cajun seasoning, salt, and pepper.

  4. Mix it all together to form a cutlet/patty consistency. It should be able to form a shape. Keep aside.

  5. Mix together chopped parsley, ground walnuts, and panko.

  6. Form flat discs with the mixture, about 6-8. Brush/dip it lightly with water and then coat it in the panko walnut mixture. Repeat brushing with water and repeat panko walnut coating.

  7. Pan-fry/ Air fry or deep fry the cutlets.

  8. Assembly: Melt cheese over a tortilla. Place lettuce on it and the cutlets over the lettuce. I used 2 cutlets per medium tortilla. Drizzle some sour cream, salsa, taco sauce, honey, queso, chili crunch, or/and whatever you want.

  9. Wrap it or fold like a taco, drizzle some lime juice and enjoy warm!

Notes/Tips:

  • Air fry/Bake - Cook in a preheated air fryer at 370F for 7-10 mins. Flip it over mid-way and brush/spray some oil for color.

  • You can make the cutlet filling from before. Shape and cook when ready to eat.

  • Use fresh parsley if possible, it adds so much flavor to the cutlets.

  • You can skip the walnuts if you like. You don’t taste it as much but it makes the texture and flavor so much better.

  • Add which toppings you like. I would recommend definitely using cheese, lettuce, lime juice, honey, sour cream, and some spicy taco sauce. Anything additional is as you wish.

  • If you like it spicy, add more serrano and you can add some chili flakes as well.

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