Daikon Patties
If you have gone past and ignored the daikon radishes in the produce section, we suggest you stop and take a look. Japanese daikon is a cross between a turnip and a potato. It's spicy like a radish. It's also incredibly tasty. These patties are like potato pancake patties. To get them crispy, you need to drain all the moisture from the daikon. The best way is to shred them the day before and squeeze out all the liquid. Then, wrap them in paper towels and refrigerate overnight and squeeze them again.
🍳 Cook: 6 min
Ingredients
| 2 cups | 480 ml | grated daikon |
| 1 tbsp | 15 ml | minced garlic |
| 1/4 cup | 60 ml | finely chopped scallions |
| 1 | beaten egg | |
| 3/4 cup | 180 ml | breadcrumbs |
| — | salt and pepper to taste | |
| 1/2 tsp | 2.5 ml | onion powder |
| 2 cups | 480 ml | canola oil |
| a dash | cayenne pepper (optional, for heat) |
Instructions
- Grate the daikon and squeeze out all the moisture.
- Wrap the shredded daikon in a paper towel and refrigerate overnight.
- Squeeze any remaining moisture from the daikon and place in a bowl.
- Mix in the garlic, scallions, onion powder, beaten egg, breadcrumbs, salt, pepper and cayenne pepper, if using.
- Combine the ingredients well.
- Shape the daikon into 8 patties.
- Heat the oil in a skillet.
- Fry each patty for 3 minutes on each side and transfer to some paper towels.
- Like potato pancakes, you can serve these with sour cream or ketchup.