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Grate paneer, cheese and carrots and set aside. Defrost frozen peas in a bowl of boiling hot water. Finely dice onions and garlic.
In a large bowl, combine grated paneer cheese with the remaining patties ingredients. Use a spatula or a spoon to mix everything thoroughly.
Heat a thin layer of olive oil or ghee in a frying pan. The larger the frying pan, the more patties you can cook in each batch.
Once sizzling hot, add about two tablespoons of the mixture per patty (in a pancake shape). Once the pan is filled, reduce the heat to medium-high, add a little more oil if it gets absorbed and the pan feels dry and smoky.
Cook for about 4-5 minutes on the first side and 2-3 minutes second side or until browned and easy to flip with a spatula.
While the patties are cooking, make the raita. Combine yoghurt, grated or diced cucumber and chopped mint in a small bowl.
You can serve paneer patties hot or cold with cucumber raita on the side. Aioli, mayo, and sweet chilli sauce are also lovely condiments with the fritters.