Mula (White Radish) cutlets / patties

Mula, also known as white Radish or Daikon is traditionally cooked in a Goan household as a bhaji. To be a little versatile in our North American culture of burgers and sandwiches I like to prepare vegetables so that leftovers can easily be transitioned to the lunchbox on the following day.
I always try to use local, organic vegetables in my household. This not only gives me a sense of community but in turn I am supporting local economy and family farms in my vicinity.  The produce is also fresher and more nutritious.
The Ontario grown Mula is not as large as the Asian variety sold in our grocery stores and are easy to cut and handle.

Ingredients

2 cups shredded Mula ( drained and squeezed to remove any liquids)
2 cloves garlic minced
1 inch piece ginger minced
a handful of fresh coriander chopped (optional)
1 large onion finely chopped
1 green chilly finely chopped (add more to taste, or can be left out)
1 egg beaten
1 tablespoon of fresh lime juice
2 heaped tablespoons of Parmesan cheese
1/2 teaspoon of hot sauce (optional, but I like to add sriracha)
1/4 teaspoon pepper
salt to taste

Ontario grown Mula

Method

Drain and squeeze the shredded mula to extract as much of the liquid as possible.  This is an important step to getting a firm cutlet.  I first put the shredded mula in a sieve over a bowl and put a weight on the sieve and left it for 1/2 hour.   Later I hand squeezed the mula to extract any left-over liquid. Put the squeezed mula in a bowl

Throw away the liquid

Add all the remaining ingredients except the egg and cheese and mix well.   You can leave this aside for about an hour to absorb all the flavors.  The longer the better.

Preheat the oven to 425 F.

Add the egg and cheese to the mixture and mix well.

Spray a muffin pan with kitchen oil.  Using a teaspoon , spoon the mixture into the muffin cups to form a half inch thick patty or cutlet.  Flatten with back of the spoon.  Use up all the mixture.  I got 10 cutlets.

Spray the top of the cutlets, and place in the oven for about 15 -20 minutes, or until nicely browned around the edges and leaving the sides of the muffin pans.

When serving, serve upside-down so the well browned side is showing.  Enjoy alone or with a chutney.