Radish, like cabbage has a pungent smell. I usually use radish to make Sambar, or Kootu. Even for Sambar, my MIL adds onion that will balance the smell of the radish. Recently, my friend said, she made hashbrown out of radish and she explained me how to do it. I followed the method explained by her, and instead of making thin patties like hashbrown, I made like a cutlet and hence named “Radish Cutlet” instead of Radish Hash-brown. In the original recipe shared by my friend, she did not include Potato and Corn flour. I added it to make sure there is a binding and also corn flour makes the outer side of the cutlet crispy. This Radish Cutlet will make a very tasty and delicious evening Tea Time Snack or even as an appetizer for any parties.
Nutritional benefits of Radish:
Radishes may not be the most popular vegetable in your garden, but they are one of the healthiest. These undervalued root vegetables are packed with nutrients. They may even help or prevent some health conditions. A ½-cup serving of sliced radishes contains about 12 calories and virtually no fat, so they won’t sabotage your healthy diet. They are the perfect crunchy snack when the munchies strike.Radishes are a good source of vitamin C. A ½-cup serving of radishes gives you 1 gram of fiber. Eating a couple servings each day helps you reach your daily fiber intake goal. Enjoy radishes raw or cooked. Add thinly-sliced radish to salads, puree radishes with avocado and cucumber for a refreshing gazpacho, or eat raw radishes with a healthy dip, such as hummus.
Tips for making Radish Cutlet:
- Radish is a water rich vegetable. If we set aside the grated radish for sometime, it will release lots of water. We need the patties to be thick and stiff so we need to squeeze out all the moisture from the radish.
- Cheese and mashed potatoes help to bind the radish. Instead of cheese we can add grated paneer too
- Corn flour not only helps to bind all the ingredients but also helps to get crispy outer for the cutlet
- I have used ½ cup oil to shallow fry, we can use 2 cups of oil to deep fry the patties
- Shallow fry the patties in low to medium flame till the bottom side is light brown and you are able to flip easily
- We can also bake these patties. We can add ¼ cup of oil to the cutlet mixture and make patties. brush the top side with ghee or oil and then bake in pre-heated oven at 200 degree C for about 15 mins, then flip and cook again for 15 mins or till it becomes golden brown and crispy
You can also try:
- Vermicelli Cutlet
- Little Millet Potato Cutlet
- Vegetable Cutlet
- Paneer Cutlet
- Sweet Corn Cheese Balls
Recipe Card for Radish Cutlet Recipe | Mooli Cutlet Recipe | Mullangi Cutlet Recipe:
Radish Cutlet Recipe | Mooli Cutlet Recipe | Mullangi Cutlet Recipe
Equipments Needed
- Mixing Bowl
- Heavy Bottomed Pan
Ingredients
- 2 cups Radish (Mullangi) Grated
- ½ sliced Onion
- 3 finely Green Chilli Chopped
- 2 boiled Potato Peeled
- ½ cup Grated Cheese
- 1 teaspoon Salt Adjust as needed
- 1 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 2 tablespoon Corn Flour
- ½ cup Oil For Deep Frying
Instructions
Grating Process
- Wash, Peel & Grate the radish and set aside for 10 mins. After 10 mins, Squeeze out the juice completely and discard the juice and set the grated radish aside
Prepare the Cutlet Mixture
- Take a mixing bowl. Add grated and squeezed radish, sliced onions, mashed potatoes, chopped green chili, cheese, salt, red chili powder, coriander powder. Mix everything well. Then add the corn flour and mix well. Now the cutlet mixture is ready.
Making Patties
- Take lemon sized balls out of the cutlet mixture and pat it gently and shape it like a patti. Keep the patties in a plate and they are ready for shallow frying
Shallow Frying Process
- Heat ½ cup of oil in a heavy bottomed pan. When the oil is hot, place 2-3 patties in hot oil and keep the flame low and deep fry till the bottom part of the patties become golden brown. Then gently flip and cook the other side in low flame till they are crispy and golden brown. Make sure to cook the pattis in low flame. If we keep the flame high, the outer side becomes dark brown and crispy quickly but the inner portion of the cutlet becomes uncooked. So always keep the flame low and cook the cutlets till they are crispy outside and cooked inside. Once cooked, take out the first batch of cutlets and place them in paper towel to drain excess oil. Then continue with the next batch. Repeat the process till the mixture is finished.
Serving Time
- Serve the healthy and tasty Radish Cutlet with Ketchup or Mint-Coriander Chutney and enjoy the delicious snack!
Nutritional Info
Instructions with Step by Step Pictures:
GRATING PROCESS
-
Wash, Peel & Grate the radish and set aside for 10 mins. After 10 mins, Squeeze out the juice completely and discard the juice and set the grated radish aside
PREPARE THE CUTLET MIXTURE
-
Take a mixing bowl. Add grated and squeezed radish, sliced onions, mashed potatoes, chopped green chili, cheese, salt, red chili powder, coriander powder. Mix everything well. Then add the corn flour and mix well. Now the cutlet mixture is ready.
MAKING PATTIES
-
Take lemon sized balls out of the cutlet mixture and pat it gently and shape it like a patti. Keep the patties in a plate and they are ready for shallow frying
SHALLOW FRYING PROCESS
-
Heat ½ cup of oil in a heavy bottomed pan. When the oil is hot, place 2-3 patties in hot oil and keep the flame low and deep fry till the bottom part of the patties become golden brown. Then gently flip and cook the other side in low flame till they are crispy and golden brown. Make sure to cook the pattis in low flame. If we keep the flame high, the outer side becomes dark brown and crispy quickly but the inner portion of the cutlet becomes uncooked. So always keep the flame low and cook the cutlets till they are crispy outside and cooked inside. Once cooked, take out the first batch of cutlets and place them in paper towel to drain excess oil. Then continue with the next batch. Repeat the process till the mixture is finished.
SERVING TIME
-
Serve the healthy and tasty Radish Cutlet with Ketchup or Mint-Coriander Chutney and enjoy the delicious snack!
