Veggie Fry Cakes
Sometimes when you’re farming you find a daikon radish so big you think you’ll never have to look for food again.
You immediately start thinking about all the meals you’ll cook with it. All the friends you’ll feed. The awards you’ll receive for ending world hunger.
Friends, believe it or not this has happened to me quite recently. And I believe it can happen to you, too if you open your heart and your mind to the opportunity. And when that day does arrive for you, come back here to read this daikon fry cake recipe. Or just stick around now for a few minutes and enjoy this recipe for a the plain ol’ daikon radish or broccoli head calling from your crisper right now.
These Veggie Fry Cakes make a great meatless appetizer for a dinner party, the main course for a hot lunch, or even served over a bed of arugula greens . And if you’re a CSA member, you probably have something around each week of the season that you can throw in the mix.
Step one: Shred anything.
Seriously though, this is pretty simple and versatile.
Yield: 4 servings, about 8-10 fry cakes
-1/2 cup bread crumbs
-1/2 teaspoon salt
-a dash of pepper
-1 tablespoon of minced garlic
-4 cups shredded (or finely chopped) veggies:
Beets, carrots, daikon radish, broccoli… are just a few ideas!
-your preferred frying oil (I like sesame or grapeseed, but I see no problem with canola or coconut)
You may also want any or all of the following:
paprika, cumin, celery seed, curry powder, chili powder, ginger
Combine all ingredients in a medium mixing bowl. Stir well.
Heat oil in a pan over medium heat.
Cover a plate or tray with paper towel for the finished cakes.
Scoop 1/2 cup of batter into the frying pan. Cook 3-4 minutes or until lightly browned. Flip and cook opposite side for 1-2 minutes. Remove fry cake from pan and place on paper toweled plate.
If I were you, I’d dip it in a chipotle mayo!
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