Daikon Cakes

If you’re like me, your eyes may have quickly gravitated today to the large bunch of daikons! They were huge and with lots of wonderful greens. I barely have room in my fridge for the new share, let alone the daikons that were falling off the top. Instantly I knew they would be cooked first.

With a little apprehension and a good dose of experimental joy, I looked up the suggested daikon recipes Jen put together for us located here, and selected Pan Fried Daikon Cake. I didn’t have every ingredient, but most and figured I could compliment with some similar flavors. Here’s what I created… and the family loved it. I was even asked TWICE how many everyone was allowed to have. 🙂

You’ll Need:
1 bunch of Daikons, shredded
4+ tsp Salt
2-3 cloves Garlic, chopped
3 Eggs
2 cups Breadcrumbs (I used Ian’s Panko Whole Wheat)
2 tsp freshly ground Black Pepper
2 tsp Chili Powder
1 Red Pepper (Sweet), finely chopped
0.5 Yellow Onion, finely chopped
2 tsp fresh ground Italian Herb Seasoning
2 tsp Garlic Powder
1 tsp ground Cumin Powder
Canola Oil (for frying)

In a large bowl, salt the daikon and stir thoroughly. Let it rest for 30-40 minutes. (Prepare other ingredients while it rests.)
Drain the daikon and add all remaining ingredients (except oil) to the mix, and stir thoroughly.
Heat a skillet on medium-high heat and add oil. When hot, place balls of mix in the pan and push down on the top to flatten them. (Note, I squeezed each ball to remove excess juice/liquid from mix before placing then in the pan.)
Cook each side of the cake for 3-5 minutes, until golden brown.
Allow cakes to drain and cool slightly on paper towel upon removal from the pan.
Serve with your favorite dipping sauce. (We used ketchup and bbq sauce, but these would be great with a creamy pepper or a sweet and tangy sauce.)

Enjoy… and please share your favorite Daikon recipes!!


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