Yummy Daikon Cakes

Yummy Daikon Cakes

Ingredients:
1 1/2 lbs. daikon radish
1 tsp. sea salt
1 egg
5 Tbsp. finely ground pork rinds
2 Tbsp. finely minced green onion
sea salt and freshly ground black pepper
2 Tbsp. olive or vegetable oil
Peel, and grate the daikon into a bowl. Combine with the salt and let sit for 1/2 hour.
Squeeze the water out of the daikon with your hands. The more water you squeeze, the
better the cakes will be. Mix the daikon with the egg, pork rinds, green onion and sea
salt and freshly ground black pepper to taste. Let sit for 10 minutes.
Preheat the oven to 350° F. Heat a heavy frying pan - a cast iron pan is ideal - that can
go into the oven over medium-low heat. Swirl the oil around the pan. Fill a 1/4-cup dry
measuring cup with some of the mixture, packing it slightly. Turn out into the frying pan.
You should have a nicely shaped cake that stands a bit more than an inch high.
Continue with the remaining mixture. Fry the cakes on one side without disturbing them
too much until browned on the bottom, 5-6 minutes. Very carefully turn the cakes over
and fry for 2-3 minutes longer. Place the whole pan in the oven and bake for 10
minutes.
Floating Eggs
Note: The cracking technique leaves these eggs beautifully marbled. They’re great for
entertaining or just for yourself. You can dress them up even further with a bit of
mayonnaise, mixed with hot prepared mustard or wasabi. Only 7 Carbohydrates per
egg.