At 56 cents per serving and only about 15 minutes of labor, this is perhaps our new favorite go-to appetizer/main course. Though Daikon Cakes are traditionally baked with pork, then served as dim sum, this recipe is a faster and healthier approach - we’re opting for a pan-fried method and are using tofu as our source of protein.
To make this dish a main course, we served our daikon cakes over some baby greens and a balsamic vinaigrette, but we have a suspicion they’d make an awfully tasty appetizer as well.
Vegetarian Daikon Cakes
1 pound firm tofu, drained and crumbled - $0.99
2 cups shredded daikon - $0.39
1 clove garlic, minced - $0.01
2 tbsp minced ginger - $0.10
1 tsp salt - $0.01
2 large eggs, lightly beaten - $0.30 (substitute with 1/2 cup liquid egg whites)
1/2 cup all purpose flour - $0.10
1/2 cup rolled oats, loosely ground - $0.19
1 tbsp chili sauce (I used Sriracha) - $0.05
1 tbsp brown sugar - $0.03
2 tbsp vegetable oil - $0.06
- In a large mixing bowl, combine all ingredients except vegetable oil. Heat oil in a large skillet over medium-high heat.
- Form daikon mixture into eight patties and cook until browned on each side and no longer soft in the middle - about five minutes per side.
- Serve with sweet chili sauce or Sriracha.
Makes approximately 4 servings.
Total Cost: $2.23
Cost Per Serving: $0.56