Tuesday, May 22, 2012

Radish Cakes


1 bunch radishes, washed and topped, shredded.
1 small onion, finely diced or shredded
1 egg
½ c. Garbanzo flour (Or wheat or other flour as suits
1 c. oil for frying

Pour oil in a wide, shallow pan and heat on med-high heat until shimmering.

Meanwhile:

Mix radishes and onion together in a bowl.
Add flour and mix until well coated.

Add egg and mix until you have a paste that when formed by hand into patties sticks together. (Some adjustment in flour or the addition of an egg may be necessary.)

Form about ¼ cup of batter into patties about ½ in. thick and place in fry oil. Fry for about 2 minutes, until brown, turn and fry a minute or two until the second side is brown. Drain cakes on a rack or paper towels, serve hot (if you can even get any to the table!).

Variations:

Diced celery, shredded cabbage, diced mushrooms, or other similar vegetables may be added as desired. You will need to adjust the amount of flour and egg to achieve the desired consistency of the batter.

If you would prefer to avoid frying, you might experiment with cooking these on a well-oiled griddle.

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