Malai Kofta Sliders with Makhani Mayo and Pickled Onions

Method

1. Put the unpeeled potatoes in a 16 cm pot, cover with cold water by 2 cm, bring to the boil on high heat, cook on medium heat for 20 min and cool completely.

   Add in this stepPotatoes 160 g

   high heat→medium heat

2. Slice the red onion into paper-thin rings and toss with the vinegar, sugar and salt. Leave for 15 min, stirring once or twice, until they turn pink.

   Add in this stepRed onion ½White vinegar 2 tbspSugar 1 tspSalt (pickle) 1 pinch

3. Mix the mayonnaise with the tomato paste, chilli powder, kasuri methi rubbed between your palms and honey to make the makhani mayo.

   Add in this stepMayonnaise 3 tbspTomato paste 1 tspKashmiri chilli powder ½ tspKasuri methi ½ tspHoney ½ tsp

4. Peel the potatoes and grate them finely with the paneer. Mix in the roughly chopped cashews, cornflour, garam masala, chopped coriander and salt, then divide into 4 and shape into patties 7 cm wide and 1.5 cm thick, slightly bigger than the buns. Press panko firmly onto both sides.

   Add in this stepPaneer 120 gUnsalted cashews 16 gCornflour (cornstarch) 2 tbspGaram masala ½ tspCoriander leaves 8 gSalt (patties) ½ tspPanko breadcrumbs 30 g

5. Heat the oil in a 24 cm frying pan on medium heat and fry the patties for about 3 minutes a side, 6 min in total, until golden and crisp on both sides. Work in batches if crowded and turn carefully with a wide spatula.

   Add in this stepVegetable oil 2½ tbsp

   medium heat

6. Split the buns, butter the cut sides and toast them face down in a dry pan on medium heat for 1 min 30 sec until golden.

   Add in this stepSlider buns 4Butter 10 g

   medium heat

7. Spread makhani mayo on the bottom buns, then add lettuce, a patty, thin tomato slices and pickled onions. Spread more mayo on the tops, close, secure with a cocktail stick and serve straight away.

   Add in this stepRomaine lettuce leaves 2Tomato 1