Amazing, scrumptious and filling, these Daikon cakes are a fantastic side dish or main. Great if you have excess daikons!All credit goes to nook and pantry (www.nookandpantry.blogspot.com)! Unfortunately, I don’t have a flicker account to upload the photo, but click this link: http://nookandpantry.blogspot.com/2007/06/daikon-cakes.html to see how incredible these look.I made various adjustments, substituting egg replacer for egg, whole wheat flour instead of normal.
10 min cook | 2 servings | 40 min prep
- coarsely grated Daikon 3 cup
- Salt 0.75 tsp
- Green Onions
- minced 2 na
- Egg Replacer (make according to packet) 1 tsp
- Flour (I used whole wheat) 2 tbsp
- Sesame Oil 1 tsp
- White Pepper 0.25 tsp
- Coarsely grate the daikon radish and mix with 3/4 tsp of salt. Let this sit in a bowl or colander for 30 minutes.
- After the 30 minutes
- squeeze the water out of the daikon with your hands. You
- Mix the daikon with minced green onion
- beaten egg
- sesame oil
- and white pepper. Take 1/3 C of the mixture and form cakes that are about 1/2 in thick. You should get 5 or 6 cakes.
- Scatter some panko on a plate and bread the top and bottom of each cake with a layer of panko.
- Heat 2 tsp of vegetable oil in a nonstick skillet over medium heat. Panfry the cakes until the bottoms are golden brown. Flip the cakes over
- add another 2 tsp of oil
- and continue to panfry until the second side is golden brown. Serve with soy sauce if desired.