Ingredients with Measurements:
- 2 cups grated moolie (daikon radish)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup chopped fresh dill
- 2 tablespoons capers, drained and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Non-stick skillet
Step-by-step instructions:
1. In a large mixing bowl, combine grated moolie, all-purpose flour, cornstarch, chopped fresh dill, chopped capers, salt, and black pepper. Mix well.
2. Add beaten eggs to the mixture and stir until well combined.
3. Heat vegetable oil in a non-stick skillet over medium heat.
4. Using a 1/4 cup measuring cup, scoop the moolie mixture and drop it into the skillet. Flatten the mixture with a spatula to form a cake.
5. Cook the moolie cakes for 3-4 minutes on each side or until golden brown.
6. Transfer the cooked moolie cakes to a plate lined with paper towels to remove excess oil.
7. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- Makes 8 moolie cakes
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 11g
- Protein: 3g
Substitutions for ingredients:
- Moolie can be substituted with grated turnips or carrots.
- All-purpose flour can be substituted with gluten-free flour.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Fresh dill can be substituted with dried dill.
Variations:
- Add chopped scallions or onions to the moolie mixture.
- Substitute capers with chopped olives or sun-dried tomatoes.
- Add grated Parmesan cheese to the moolie mixture.
Tips and tricks:
- Squeeze out excess water from grated moolie before adding it to the mixture.
- Use a non-stick skillet to prevent the moolie cakes from sticking.
- Serve the moolie cakes immediately after cooking to maintain their crispiness.
Storage instructions:
- Store leftover moolie cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover moolie cakes in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the moolie cakes on a bed of lettuce or arugula.
- Garnish with chopped fresh dill or capers.
Pairings:
- Serve with a side of tzatziki sauce or hummus.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Quinoa salad
Troubleshooting advice:
- If the moolie cakes are falling apart, add more flour to the mixture to bind it together.
- If the moolie cakes are too dry, add more beaten eggs to the mixture.
Food safety advice:
- Make sure to cook the moolie cakes thoroughly to prevent foodborne illness.
Food history:
- Moolie cakes are a traditional Korean dish made with grated moolie and other ingredients.
Flavor profiles:
- The moolie cakes have a crispy texture with a slightly sweet and savory flavor from the moolie, dill, and capers.
Serving suggestions:
- Serve the moolie cakes as an appetizer or a side dish.
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