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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1 1/2 cups
grated daikon radish
red onion, chopped
Italian seasoned bread crumbs
ground black pepper
chile-garlic sauce (such as Sriracha®)
1 1/2 cups
vegetable oil for frying
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.
This had a very weird taste. I could not quite put my finger on it. It wasn't bad, but it wasn't good either.
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.
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!
Instead of using only daikon, I mixed sweet potatoe and daikon radish.
We received three large daikon in our CSA delivery and I had no idea what to do with them before I found this recipe. These are wonderful!
Very tasty and pretty easy to make! I used much less oil - enough to cover the bottom of the pan (maybe 1/4 inch worth) and green onions instead of red. They turned out great. Also, I skipped the step of salting and draining the daikon because I had grated mine the day before and let it sit in the fridge overnight.
Alright, so I made a big mistake because I used turnips instead of radishes (grated, soaked in salt, etc.), BUT this recipe was so versatile and delicious that it turned out just fine. The only change I made other than that was added some crunched up crackers in addition to the bread crumbs because my mixture was too wet and I wanted it to have a little extra crunch to it. This was delicious! I made a very similar recipe for zucchini patties a few months ago, but honestly I liked this one better. I might try to make this with radishes next, but just in case anyone is curious, it does work great with turnips.
* Percent Daily Values are based on a 2,000 calorie diet.
Pan Fried Daikon Cake
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 93
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