Reviewed: Apr. 16, 2011

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.

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Reviewer:

Squirrely

Cooking Level: Intermediate

Reviewed: Apr. 10, 2011

I made this because I had some daikon I didn't know how to use. It was too salty but still really, really good - my husband called them "addictive".

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1 user found this review helpful

Reviewer:

RoseinCo

Reviewed: Mar. 26, 2011

This recipe is fantastic. My boyfriend can't believe these are made with a radish! I use sage instead of paprika which gives them a taste similar to traditional thanksgiving stuffing. Also, like others, I use only enough olive oil to cover the bottom of the pan and fry the cakes in that. Great recipe!

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Reviewer:

CindyJo47

Reviewed: Feb. 23, 2011

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.

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38 users found this review helpful

Reviewer:

PHUXTABLE

Cooking Level: Intermediate

Home Town: Wilmington, Delaware, USA

Reviewed: Dec. 17, 2010

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!

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7 users found this review helpful

Reviewer:

JosephR

Cooking Level: Intermediate

Home Town: Covina, California, USA

Living In: Excelsior Springs, Missouri, USA

Reviewed: Nov. 21, 2010

Good Recipe. I was a little worried because I have never used diakon. I added shitake mushrooms and chili peppers. I also made a persimmon sauce that went excellent with the cakes!

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2 users found this review helpful

Reviewer:

ChefCutiePieTodd

Reviewed: Nov. 11, 2010

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!

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Reviewer:

eatwell

Reviewed: May 14, 2010

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.

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Reviewer:

Brigett'

Reviewed: Feb. 26, 2010

this was good i used rdaikon radish mushrooms salt pepper and garlic powder and fresh green onions and ritz crackers squshed up instead of bread crumbs. i fried them in just a tiny bit of olive oil it was really good! thanks!

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3 users found this review helpful

Reviewer:

leabers

Cooking Level: Expert

Home Town: Olympia, Washington, USA

Living In: Wahiawa, Hawaii, USA

Reviewed: Feb. 20, 2010

This was surprisingly good! I had a feeling nobody would eat it - after all, who eats fried radishes? - but I had to use them up. These were DEVOURED and everyone wanted more! They were pretty easy to make, although they didn't hold together as well as I would have liked. I think next time I'll add a little more of the Sriracha sauce, they didn't have much bite as is.

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5 users found this review helpful