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Daikon Cakes

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 (! Unfortunately, I don’t have a flicker account to upload the photo, but click this link: 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

Diet Categories:
  • Vegan


  • packed
  • 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


  1. Coarsely grate the daikon radish and mix with 3/4 tsp of salt. Let this sit in a bowl or colander for 30 minutes.
  2. After the 30 minutes
  3. squeeze the water out of the daikon with your hands. You
  4. Mix the daikon with minced green onion
  5. beaten egg
  6. flour
  7. sesame oil
  8. 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.
  9. Scatter some panko on a plate and bread the top and bottom of each cake with a layer of panko.
  10. 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
  11. add another 2 tsp of oil
  12. and continue to panfry until the second side is golden brown. Serve with soy sauce if desired.