The Mighty Daikon Radish – Guest Post by Jenn
My friend Jenn, of Babies, Recipes, and Financial Peace, and I connected quickly when we moved to this area. It seemed like we never ran out of things to talk about. Food is always a favorite conversation piece for me. It was and still is easy to talk food with Jenn. We’ve shared many meals and great times.Ã‚ I miss hanging out with her.Ã‚ I asked her to share a recipe that she made for us when Husband and I went over for dinner once. I’ve never made them, but I intend to. They’re awesome!! I’ll let Jenn tell you about them…
I’m mom to two adorable and hilarious kids: The Toddler is a year-and-a-half and The Baby is 3 months old. I’m also wife to the best man I know, and not only is he easy to cook for, but helps out with the kids or dinner prep when I don’t seem to have enough hands!
I have always loved to eat good food. Ã‚ I don’t remember cooking much as a kid, but once I moved out in college, I learned pretty quickly that if I didn’t enjoy what I was eating, I’d just eat something else, and it would most likely not be healthy. Ã‚ Now that I’m married and we have 2 kids on one income, my weekly goal is to make our pennies stretch, but not our pants. Ã‚ Right now, our food budget is $400 a month. Ã‚ We can’t always afford as much wine or chocolate as we’d like, but we generally eat filling, heathful, and tasty meals, most of which even The Toddler eats!
We used to get an Abundant Harvest box every other week, until we moved to Minnesota in the fall. Ã‚ I do love my new state, but California’s year-round local produce is something I dearly miss! Ã‚ The daikon radishes I used for this recipe last year were definitely more flavorful than the ones my husband picked up from the store the other day. Ã‚ The end result was still yummy, and even The Toddler gobbled his serving!
I served the daikon radish cakes with hot & sour soup. Ã‚ I used the recipe from one of my favorite online resources, Simply Recipes, but since I decided to make it last minute, I didnÃ¢â‚¬â„¢t have all the ingredients. Ã‚ I used only the chicken broth, soy sauce, cornstarch, red wine vinegar, white vinegar, scallions, chili oil, and an egg, and it still tasted great! Ã‚ And swirling the beaten egg into the hot broth was fun. Ã‚ Enjoy!
|Daikon Radish Cakes||
- 3 cups daikon radishes, grated, salted, & drained
- 2 eggs
- one small onion, minced (about 1/2 cup or 1 cup)
- 4 garlic cloves, minced
- 1+ cup toasted bread crumbs (I freeze the ends of the bread loaves no one seems to want to eat, and save them for crumbs)
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp (or more!) garlic chili sauce (like Sriracha)
- 1/2 cup vegetable oil for frying (approx 1/2 inch in your pan)
- Place the grated daikon in a colander nested in a large bowl, and sprinkle with salt to help it shed water. Refrigerate for 30 minutes.
- Squeeze the liquid from the daikon, either by handful or all in cheesecloth. Discard the juice, and combine the grated daikon with the garlic, onion, egg, bread crumbs, pepper, paprika, and garlic chili sauce. Mix well.
- Form into small round patties by squishing the mixture into balls, squeezing out any extra liquid. Gently flatten the balls to form patties (think of making hamburger patties). The patties should stick together well, and shouldn’t crumble. Add more breadcrumbs or egg if necessary to reach the proper consistency.
- Heat oil in a large skillet on medium heat, until a piece of the mix dropped into the pan sizzles. Fry the patties until firm and browned, about 3 minutes per side. Drain on paper towels, and serve with sweet & sour sauce, more garlic chili sauce, soy sauce, hoisin sauce, or our favorite: non-fat Greek yogurt + soy sauce + garlic chili sauce!
Prep time of 60 minutes is really 30 min active + 30 min waiting.
(Credits: If you do a search for “Pan Fried Daikon Radish Cakes” you will find a few websites that have this recipe. Ã‚ I would directly credit the page I found the recipe on a year ago, but I don’t know which page I used! Ã‚ I’m hoping it’s enough to say that I didn’t invent this recipe, and would like to thank and credit the original creator.)