Counting Our Veggies

Please join us as we focus on learning about and trying one vegetable each week.


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Week Four: Daikon Radish Cakes

On our Sunday radish shopping trip we purchased this:

Daikon Radish

As we left the grocery store, I wondered to myself, “What in the world am I going to do with a giant radish?”

I searched Pinterest. One of the recipes I found was for daikon radish cakes from Naturally Local. My kids love pancakes and potato pancakes, so this seemed like a reasonable thing to try.

Except that they were made from a giant radish… I had my doubts. Serious doubts.

Late this morning, I could put it off no longer. I prepared to shred the giant radish. I considered using my Cuisinart food processor, but instead decided on the Pampered Chef Ultimate Mandoline. After scrubbing the giant radish, I cut the top off and cut it into sections that would fit on the shredder. Shred, shred, shred….

Shredding Daikon Radish

And we ended up with an odd smelling pile of shredded daikon radish.

Shredded Daikon

It was a whole lot watery, so we decided to squeeze out the liquid using a mesh strainer.

Straining Daikon Radish

I would say that we ended up with one and a half to two cups of shredded radish.  We added one beaten egg, 1/2 cup panko bread crumbs, 1/8 tsp. chili pepper, 1/4 tsp. garlic powder, 1/8 tsp. salt and 1/8 tsp. pepper to the shredded radish and mixed it well with a fork.

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I’m not going to lie. It looked a little weird and smelled even weirder.

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After brushing the grilling surface with a bit of peanut oil, we scooped the mixture into small piles on our Cuisinart Griddler, using the grill-panini setting on high heat and then closed the griddler lid for about five minutes, which gave us crispy, golden-brown radish cakes. They started to smell much better as they cooked. Instead of using a griddler or panini-press, you could also cook these in a skillet or on a pancake griddle, turning them with a spatula to make both sides crispy.

Crispy Radish Cakes

The Naturally Local recipe suggested topping these cakes with sour cream and chives. I have a “no-sour-cream-on-anything-ever” policy, so we mixed some chopped chives into some softened butter and topped the cakes with that instead. They looked pretty appetizing.

Daikon Radish Cakes with Chive Butter

But how would they taste?

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Initial reports were quite negative…

Two Thumbs Up for Radish Cakes

Lucie loved them. She ate three! I had to talk her into saving two for Dave to try. He also liked them.

I thought they were pretty good. My guess is that they would taste better fried in some bacon grease, but I would definitely make them again. They were similar to potato pancakes, with a slightly different flavor.

Here is a more organized version of what we did:

Daikon Radish Cakes:

Ingredients:

1 large daikon radish, thoroughly scrubbed (1 1/2 to 2 cups shredded)

1 egg, beaten

1/2 cup panko bread crumbs

1/8 tsp. chili pepper

1/4 tsp. garlic powder

1/8 tsp. salt

1/8 tsp. pepper

2 tbsp. peanut oil

1/2 cup butter, softened

handful of fresh chives, chopped

Shred the daikon radish with a food processor or mandoline. Remove excess water from shredded radish with a mesh strainer or by squeezing through cheesecloth or a clean kitchen towel. Add egg, panko bread crumbs, chili pepper, garlic powder, salt and pepper. Mix thoroughly and spoon mixture onto peanut oil coated griddler or skillet on high heat. Cook until both sides are crispy and golden-brown. 

Mix chives into softened butter. Use chive-butter mixture to top radish cakes. Makes 8-10 small cakes.

Lucie and Dave also tried a few bites of the raw daikon radish. They said it had a mild initial taste with a peppery aftertaste.

This recipe and cooking experience really goes along with the purpose of our blog. We tried a vegetable that we normally would never have tried. We had our doubts, but ended up finding a recipe that three of the five of us would like to make again. And, although Josie and Theo did not like this recipe, they willingly took one bite in order to give it a try. I think that is also a victory. (I know that Josie is making unhappy faces in many of her tasting pictures. However, she has never been “made” to try any of the vegetables in our blog and always has the option to opt out of tasting. She just tends to approach the veggies with skepticism as well as curiosity.)

We have plans for at least one more radish recipe and a fun project or two before radish week is over. Stay tuned!

Thanks for visiting,

Jen

P.S.

A few words from Lucie:

Today I used the index in my veggie book to find information about radishes and daikon radish sprouts. I read a little bit about them while we were cooking. I enjoyed helping Mama in the kitchen today. I want to take cooking classes when I get older. I give the radish pancakes two thumbs up and I would like to try them again.

Lucie Using the Index