A few mint or Italian basil leaves, roughly chopped
Salt, to taste
Grate the zucchini and carrots. Use the grater attachment in a food processor if you have one. If not, a box grater will work just fine. Add to a bowl. Add 2 tsps of salt to the grated veg, mix it through with your hand, and set aside for 15 mins.
Make the sauce whilst you wait: add the tomatoes to a pan with the oil and salt. Cover and cook over a high flame until they start to break down. As soon as this starts to happen, take off the heat and add in the mint/basil leaves. Set aside.
Add onions and garlic to a pan with a little oil, and sauté until browned. Set aside. (Use the same pan to fry the latkes.)
Blitz up the bread in a blender to make breadcrumbs. Set aside. Add your paneer to the same blender and blend until crumbly. A few pulses should do it.
Taking small handfuls of the veg at a time, give them a firm squeeze to get rid of all the excess liquid. You might have to do this a few times to get them as dry as you can. Alternatively, add the salted veg to a tea towel/piece of muslin, fold the ends over, and wring out all the excess liquid.
Discard the liquid and add the veg to a bowl. Add breadcrumbs, chopped chillies, sautéed onion and garlic, eggs, crumbled paneer, and salt. Mix it together with your hand.
Add enough oil to coat the bottom of a pan. Form the latke mixture into patties and fry them over a medium heat until the underside is browned. Flip and cook on the other side for a few mins. Press down with a spatula to flatten them slightly as they cook.
Serve with the tomato sauce ladled over. Best served hot.
A 1:1 ratio of zucchini to carrot would also work here.