Pan Fried Daikon Cake
The flavor is close to a spring roll, and the texture is like a crab cake.
Here were mistakes I made that you should avoid:
I did not drain the daikon well enough, so the mixture was too wet and did not hold together.
I did not chop the red onions small enough, and the larger pieces fell off of the patty.
I used the full amount of recommended oil, and the first batch of patties fell apart and floated in the pool of oil. I drained my pan and used a thin layer of oil for better results with the second batch.
I did not have paprika so I used cayenne (1/4 teaspoon). They were spicy!
I did not have Sriracha so I used a Thai chili garlic sauce.
I did not have bread crumbs, so I made some out of pulverized wheat toast. Still warm, so the steam might have kept the patty from holding together.
Even though we ate the pieces with a fork like it was a side of rice, it was very tasty!
1 user found this review helpful
Jan. 19, 2013