Daikon hash browns

I'm still not sure why, but my mother bought us daikon radish recently and I had no idea what to do with it. At first, we shredded it and put it in a salad. It wasn't that good. I found this amazing recipe and had to buy more daikon to make it again! It's the unique combination of mild-flavoured radish and ginger that makes these hash browns irresistible.

Ingredients

• 1 medium onion, chopped finely
• 1 daikon (600g), peeled and cut into large chunks
• 2 cm piece fresh ginger (10g), grated
• 1 1/2 tablespoons coarsely chopped fresh flat-leaf parsley
• 1 organic egg
• 1/3 cup (60g) potato starch
• 1/4 cup (30g) all-purpose, gluten-free flour
• 1 1/2 tsp salt
• Pepper, to taste
• Olive oil, for shallow-frying

 

Instructions

1. Place daikon in a large saucepan covered with cold water and bring to a boil. Cook uncovered for about 25 minutes or until tender; drain and cool.
2. Coarsely grate daikon into a medium bowl. Place in a nut bag and squeeze out excess moisture.
3. Place daikon back in the bowl and add onion, ginger, parsley and egg. Stir in potato starch, flour, pepper and salt.
4. Fill a cast iron skillet with enough oil to come up 5mm on the side and heat on medium high . Working in batches, drop tablespoons of mixture into the oil. Flatten mixture with back of a spoon or spatula.
5. Cook for about 2 minutes on each side or until crisp and golden. Drain on absorbent paper and serve.