Crunchy, Healthy & Yummy evening Tea Time Snack!
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 1/2-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 1/2-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.
Radish, like cabbage has a pungent smell. I usually use radish to make Sambar, or Kootu. Even for Sambar, my MIL will add onions that will balance the smell of the radish. Atleast 2 sunday’s our lunch is Radish Sambar. Also, Regularly, I make salad with Grated Radish, Avocado, Sprouted moong along with cherry tomato, Pepper and salt. Salad are very healthy and also fills the tummy instead of taking carbs every time.
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 has brown, 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.
Prepare the Cutlet Mixture
Shallow Frying Process
Heat 1/2 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.