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one green planet

I had never in all my years of cooking, made anything with daikon, but someone asked me on The Kind Cook Facebook page about it. It got the little wheels in my head churning and then the other day I was at my organic grocer's and I spotted daikon. It was clearly screaming out to be made into something. I just threw in a bit of this and a bit of that, so you may want to change some of the ingredients. But I just went with Asian flavors that I thought would complement the daikon. I also wanted texture and crunch which is why I added the nuts. I also really wanted little chunky patties. This meant the middle warmed through but essentially remain uncooked. Daikon can be eaten raw though, so I have no concerns there and the outside has texture. I guess you can flatten them if you wish to. I didn’t think I would like daikon, BUT I love these. It's always cool to experiment with something new too. And the outcome was incredibly fragrant with the sesame oil and spring onions.

Daikon Patties [Vegan]

$2.99
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Serves

8

Cooking Time

30

Ingredients

  • 2 loose (ish) cups of daikon, peeled and grated
  • 1/2 cup of spring onion aka "scallions", washed and finely sliced
  • 1 very generous teaspoon of sesame oil (mine overflowed by accident but turned  out to be a nice amount)
  • 3 teaspoons of sesame seeds
  • 3 teaspoons of egg replacer, mixed well with 3 teaspoons of water until it forms a watery paste
  • 1/2 teaspoon of ginger powder (I didn't have any fresh on hand)
  • 2 tablespoons of roasted and salted peanuts, crushed or roughly chopped
  • 4 teaspoons of flour (I used red rice flour but use whatever is at hand and gluten-free if that’s what you require)
  • 1/2 cup of bread crumbs (always check the ingredients as most bread crumbs contain some dairy, eggs, fish etc)
  • oil for cooking

Preparation

  1. Once you have peeled and grated the daikon, place it on a plate and sprinkle a teaspoon of salt over the top. Leave it there while you collect and prepare all your other ingredients
  2. Once you have all your other ingredients washed, chopped and ready to go, throw them all into a large bowl.
  3. Then go back to you daikon plate and grab handfuls of the daikon and squeeze all the water out of it. You want it to be as dry as possible. Once you have done that just throw it into the bowl with all the other ingredients.
  4. Combine all the ingredients together and form into small balls, then flatten slightly into patties.
  5. Press each pattie down into the bread crumbs. Repeat for the other side of the pattie.
  6. Heat some oil in a large pan and cook the patties for a few minutes on each side until they are golden brown.
  7. Serve immediately with chili and or tamari.

    Nutritional Information

    Total Calories: 612 | Total Carbs: 77 g | Total Fat: 25 g | Total Protein: 27 g | Total Sodium: 196 g | Total Sugar: 6 g (Per Serving) Calories: 77 | Carbs: 10 g | Fat: 3 g | Protein: 3 g | Sodium: 25 g | Sugar: 1 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


    About The Author

    photourl

    The Kind Cook

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    The Kind Cook is the creation of Melanie from Melbourne, Australia.  Mel is a qualified chef who trained and cooked professionally in Australia for 10 years. She then lived and worked professionally in Canada and the UK. She is an avid world traveler, vegan food blogger, cooking teacher, impassioned food photographer, freelance magazine writer  and zealous foodie of over twenty years.

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