Pan Fried Daikon Cake

I really liked it, it was something different and good way to use up diakon. I will definitely make it again. Even my husband liked it.

Did as recipe said and loved it. Had it with sour cream, delicious!!

O M and a bunch of G’s. These were so good and I could eat them every day. I made the first one like the recipe calls for so I can give a review based on the recipe. DElish!!! After meditating on the texture and flavor, I did some experimenting. With the second batch, I used plain breadcrumbs and seasoned with Old Bay. Mannnnnn, this is my new crab cake. I think the key to sogginess is making sure that all of the water was squeezed out. I ate them so fast that I didn’t take time to squeeze a little lemon. A keeper!!!

I was surprised how good this tasted and the family liked it too. We used sweet chili sauce as someone suggested as we do not like as much heat. NIce alternative to potato pancakes. Doubled the recipe as the Daikon radish we had was huge & I still have a good 2 cups shredded to maybe jar.

It came out way too salty because it didn’t account for the salt in the store-bought bread crumbs. It also did not keep its form so it came out a big mess in the pan. I didn’t throw it away though as that would be such a waste of ingredients. I will repurpose this as a salty topping in other dishes.

These taste very good. However, I would add an extra egg to the mix next time because they did not hold together well in the skillet. I would also decrease the amount of cooking oil.

I had a huge Daikon radish that was the size of a butternut squash so first I tripled all of the ingredients. Instead of red onion I used 4 green onions/scallions. I also added 1/2 cup of flour to help hold it all together. Fried 6 of them at a time on a long cast iron griddle using less oil than recipe said. Kept cooked ones hot in a 350F. oven while I fried the rest. Came out delicious and crisp. We tried dipping them in every kind of sauce: sweet chili, ketchup, gojujang, BBQ, Hoisin sauce, and plum sauce. We loved them all!!! Will be making these again. Maybe try some diced bacon or ham next time… I also made Japanese Okonomiyaki (cabbage pancakes) at the same time. They are the larger ones on the left in my photo. The Daikon ones are smaller and darker. I made both of them in a round shape to make it easier.

There’s nothing holding the patties together. Crumbles to pieces upon frying.

I’ve made it twice now (It was a HUGE daikon!) – the first time with red onion, the second with green onions. Delicious both ways! I didn’t have Italian bread crumbs, so used plain panko instead. Frankly, I didn’t think Italian seasoning should go into these. My daughter, who really hates the smell of daikon, really likes these. This recipe is a keeper!

I’m editing my review from 2012! Still making these and they are still great. Since then I’ve won a GLUTEN allergy and use GF breadcrumbs and or panko. The texture does change depending on which GF product uses (some dryer than others). Also, I used an AIR FRYER the last time. I’m still working on temp and time but the last time I made them they seemed to work best at 400 and cook for 7-8 minutes flipping in between. Picture attached shows the darkest ones at 400 (the others were cooked at 360). I like them crisper. I may add a teaspoon of oil to the recipe mix to crisp them more evenly. (2012)LOVE IT! I didn’t use the salt to dry out the daikon since I never really use salt – just shredded and used paper towels to remove moisture. OH, and I coated the patties in Panko (Japanese style bread crumbs) so that they had an added crunch on the outside! This was totally an awesome way to use daikon, and I will be using this recipe in my regular rotation for sure! Thank you for sharing!

Pretty good. I wish I had not only squeezed the shredded radish but had also run fresh water over it. It was too salty. I will make again.

When they say salt and let stand for 1/2 hour do it! If you are worried about saltiness, rinse and squeeze out the juices. The salt gets rid of overly strong flavor. I used green onion tops instead of red onions and it was great! Pan fried in a nonstick pan with 1 cup of oil. No leftovers!

I used white onion instead of red onion because I don’t like the acidity, and my mix was a little too dry, so I added another egg, but otherwise followed exactly and this was a HUGE hit. Very tasty!

Would make again but next time make sure it drains really well before frying.

Huge hit! It can be difficult to cook in a multi-generational household when everyone has a different diet. (Vegan, pescatarian, dairy-free, diabetic, and more) When I find a recipe everyone likes, I wish I could give it a special bonus rating. This would get the bonus rating. I made this recipe twice, once with an egg, per the recipe, and a second time, vegan, with an avocado and flax seeds in place of the egg. Both ways are fantastic.

This was a nice recipe to use up all the radishes my neighbor gave me! They weren’t daikon but we still liked it. It tasted good but turned into more of a hashbrown than a patty.

Delicious. reminds me of egg fou young without the brown sauce. lied and said it was potato cakes to the picky eater. they had seconds

I followed the recipe exactly and this turned into a wonderful and delightful surprise treat. They were so good that I had them for dinner without any meat; this coming from a true carnivore. I will make this again, definitely!

I made some changes. I used a combination of green, & purple daikons then added some grated carrots. I made it vegan & gluten free by using flax eggs & a mixture of ground walnuts & gluten free oats. I baked them at 400 in a parchment lined baking sheet; I didn’t oil it. I also doubled the recipe the second time. My husband is a pretty picky eater & he loved them both times I made it!

I don’t have to give away my daikon radishes from the CSA anymore…these cakes are delicious! A little salty, so be warned. Added a little more onion and garlic…just because I could, lol!

Vegetarian crab cakes!!! Delicious. I grated the radish n let it sit for 2 hours . I use light salt as my palate prefers less salt. Added cilantro n less onion. I used white onion. Coated the outside with extra bread crumb to absorb moisture n gain crispy texture. Fried in old fried chicken oil. Will serve with a roumalade definitely make again. Seems great for parties