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.

Brett
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.

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  • Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.

  • Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

162.1 calories; 4.1 g protein; 13.8 g carbohydrates; 46.5 mg cholesterol; 1433.6 mg sodium. Full Nutrition

Reviews (74)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/23/2011
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. Read More
(70)

Most helpful critical review

Rating: 2 stars
05/17/2010
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. Read More
(2)
87 Ratings
  • 5 star values: 55
  • 4 star values: 25
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
02/23/2011
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. Read More
(70)
Rating: 4 stars
12/09/2009
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. Read More
(27)
Rating: 4 stars
01/03/2015
I made this a lot healthier by baking the cakes on a cookie sheet lightly sprayed with a cooking spray. 10 - 12 minutes per side, in a pre-heated 425 degree oven resulted in crispy, nicely browned cakes. I also used Egg Beaters, instead of eggs to further reduce calories. My 4 star rating is based on the seasonings... I think they could be improved. Next time, I plan to try Old Bay seasoning, with plain bread crumbs (Panko), instead of the Italian seasoned bread crumbs. Overall, I really enjoyed these and will definitely try them again. Perhaps, I'll someday try adding diced Chinese sausage, as with the more traditional recipes. Read More
(21)
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Rating: 5 stars
11/16/2010
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! Read More
(16)
Rating: 5 stars
04/19/2011
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. Read More
(11)
Rating: 4 stars
06/07/2011
Instead of using only daikon I mixed sweet potatoe and daikon radish. Read More
(11)
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Rating: 4 stars
02/15/2010
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. Read More
(10)
Rating: 5 stars
02/15/2013
Like the other reviewers I found this weird radish thing in my CSA basket and was all like "Huh?" So Allrecipes to the rescue and I decided to make these radish patties! THEY WERE GREAT. I let my radishes stand on a kitchen towel for the better part of an afternoon (I had plenty of time) so I could cut down on salt content. I added some green onions so I could use them before they went bad and left out the hot sauce (didn't have any.) Other than that I followed the recipe and was pleasantly surprised. Thanks for giving me something to do besides host fake sword fights with the gigantic radishes I got with my CSA! Read More
(10)
Rating: 5 stars
12/21/2010
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! Read More
(9)
Rating: 2 stars
05/17/2010
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. Read More
(2)