Schezwan Paneer Potato Sliders

1.Boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.

2.In a mixing bowl, mash the boiled potatoes until smooth. Add the crumbled paneer, bread crumbs, grated cheese, ginger-garlic paste, red chili powder, garam masala, cumin powder, and salt. Mix well until all ingredients are combined into a uniform mixture.

3.Divide the mixture into 8 equal portions and shape each portion into a patty about 1/2 inch thick.

4.Heat oil in a non-stick skillet over medium heat. Once hot, add the patties and cook for about 4-5 minutes on each side until golden brown and crispy. Remove from heat and drain on paper towels to remove excess oil.

5.While the patties are cooking, slice the slider buns in half. Toast them lightly on the skillet or in a toaster if desired.

6.Assemble the sliders by placing a patty on the bottom half of each bun. Drizzle with 1/2 tablespoon of Schezwan chutney and 1/2 tablespoon of mayonnaise. Sprinkle some chopped coriander leaves on top before placing the top half of the bun.

7.Serve the sliders immediately while warm, accompanied by extra Schezwan chutney and mayonnaise on the side.