Pan Fried Daikon Cake

Pan Fried Daikon Cake

46 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    6 m
  • Ready In

    51 m
Brett
Recipe by  Brett

“These crispy savory cakes are a unique and tasty way to enjoy daikon radish. Like an Asian twist on a modified latke recipe. If you like spiciness and the bitter taste of radish, you'll love this recipe. If not, give it a try anyway, dipped in ketchup, sour cream, miso mayo, jam, or whatever floats your boat.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.
  2. Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.
  3. Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.

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Reviews (46)

Rate This Recipe
PHUXTABLE
47

PHUXTABLE

I live in Japan and subscribe to a grocery service that invariably sends me a daikon each week. These are not US daikon, my daikon are HUGE. My biggest shocker was the 5 kilo daikon. It was like a cricket bat! Needless to say, I struggle to use up all that daikon weekly and I frequently give it away to Japanese friends. Not anymore. This recipe is fabulous. EVERYONE, including the picky 6 year old, LOVED this recipe. I have made it twice now, served as a side dish, but I can see making it on a large scale for party nibbles. The only change I was forced to make was the sriracha - the only thing I had on hand was Thai chili sauce, which worked very well and added a nice tang. I was generous with it - probably more like a tablespoon, as it was sweet chili sauce. I also fried the cakes in just enough oil to cover the bottom of the pan - not near as much as the recipe called for. Seriously, if you have daikon in the house, make this. This recipe will change your opinion of daikon - it has changed mine - I now look forward to the daikon rather than dread them.

curlyq
24

curlyq

Very good. I found it a bit too salty, so you can reduce the salt and when draining the daikon, press out some extra water. If you find that the patties are not holding, add an extra egg. I used garlic chili sauce and homemade corg (Caramelized Onion and Roasted Garlic) jelly as sauces. Excellent.

eatwell
12

eatwell

Yummy! I skipped direction #1 and instead grated my daikon the night prior [tip from the previous reviewer] and squeeze the liquid out before use. Added 1 tsp of Sriracha because I like the tang. I didn't have Italian bread crumb; so, I added 1/2 tsp of Italian dressing powder mix. Delicious & easy to cook. [Must have taste buds for daikon radish.] This recipe is a keeper, thank you!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 162 cal
  • 8%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 13.8 g
  • 4%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 1434 mg
  • 57%

Based on a 2,000 calorie diet

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