Daikon Cakes
This sounds unusual, granted. A daikon is a Japanese radish, basically a white radish that is normally larger than carrots. The flavor raw is that of a red radish, when cooked it is of a mild carrot. I certainly look forward to making these! Consider this an Asian twist on potato cakes. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 1/2 cups daikon, grated
- 2 teaspoons salt
- 1 clove garlic, smashed and minced
- 1/2 red onion, diced
- 1-2 egg, beaten
- 1/2 cup Italian bread crumbs, OR make from a shortcut
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon Sriracha Chili Garlic sauce
- cooking oil, as needed
Instructions
- Place the grated daikon in a large mixing bowl and sprinkle with the salt and mix. Cover and place in the fridge for 30 minutes.
- When the daikon is ready, pour the daikon into a colander and rinse the daikon well, then gently squeeze out any remaining water. Wipe out the mixing bowl and return the daikon to the bowl.
- To the daikon, add the garlic, onion, 1 egg, bread crumbs, pepper, paprika, and the Sriracha. Mix together with your hands. If the mixture does not stick together well, mix in another egg.
- Shape into 8 small patties and place them on a plate. Place the plate in the fridge for 30 minutes to firm them up.
- In a large non stick pan, add about 1/4 inch of cooking oil and heat on medium high temperature. When the oil is hot, add some patties, work in batches if needed.
- Fry the patties for about 3 minutes on each side or until nicely browned. Drain on paper towels.
- Serve as a side dish with dipping sauces of your choice, such as ketchup, sour cream, or Sriracha. Enjoy.
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