This was totally unexpected discovery. I wanted to have one more dish for a party. It had to be finger food that I could make in about an hour. I opened the fridge and there it was: daikon radish staring at me. Little cakes formed in no time and what’s best: everyone loved it! Now, it’s a staple for any gathering.
daikon cakes
Course: AppetizersIngredients
- cakes
2 cups daikon radish
1 cup flax meal
salt
black pepper
green onions (finely sliced)
sweet pepper (finely chopped)
- dipping sauce
1/4 cup water
2 tbsp coco aminos (or soy sauce)
1 tsp maple syrup
1 tbsp ginger (grated)
1 clove garlic (sliced)
green onions (finely sliced)
Directions
- cakes
- Pre-heat over to 350 F.
- Lightly grease cookie sheet. or line it with a silicone mat.
- Grate daikon – half on a coarse grater and half on the fine grater.
- Start mixing in flax meal with daikon till a pretty firm dough is formed.
- Mix in salt, black pepper, finely chopped green onions, peppers, or any other herbs, seeds, or veg that you might like.
- Form little cakes by using a small container lined with a plastic wrap.
- Bake for about 30 – 40 minutes. Turn cakes halfway through.
- Serve warm or cold with the dipping sauce.
- dipping sauce
- Mix all the ingredients together in an airtight container and refrigerate for a couple of hours before serving.
- Enjoy!
Notes
- Don’t get hung up on amounts in this recipe. Like most of my recipes, those are just rough proportions. Just grate whatever daikon you have (or want to use) and start adding flaxmeal – the amount of flaxmeal will depend on the size of your daikon radish and how fresh it is. The fresher it is, the moister it will be, the more flaxmeal you’ll have to use.
