Name: Daikon hash browns
Cook time: 60 min
Total time: 60 min
Ingredients: 1 daikon (600g), peeled, cut into large chunks; 1 brown onion (80g), chopped finely; 2 centimetre piece fresh ginger (10g), grated; 1 1/2 tablespoons coarsely chopped fresh flat-leaf parsley; 1 egg; 1/3 cup (60g) potato starch; 1/4 cup (30g) plain (all-purpose) flour; 1 1/2 teaspoon salt vegetable oil, for shallow-frying

Ingredients

1 daikon (600g), peeled, cut into large chunks

1 brown onion (80g), chopped finely

2 centimetre piece fresh ginger (10g), grated

1 1/2 tablespoons coarsely chopped fresh flat-leaf parsley

1 egg

1/3 cup (60g) potato starch

1/4 cup (30g) plain (all-purpose) flour

1 1/2 teaspoon salt vegetable oil, for shallow-frying

Method

1.Place daikon in large saucepan covered with cold water; bring to the boil. Cook, uncovered, about 25 minutes or until tender; drain. Cool 10 minutes.

2.Coarsely grate daikon into medium bowl lined with clean tea towel. Gather tea towel up to enclose daikon; squeeze out excess moisture. Place daikon in another medium bowl with onion, ginger, parsley and egg. Stir in potato starch, flour and salt; season with white pepper.

3.Fill a deep frying pan with enough vegetable oil to come 5mm up side; heat. Working in batches, drop tablespoons of mixture into oil; flatten mixture with back of a spoon. Cook about 2 minutes each side or until crisp and golden. Drain on absorbent paper.

Potato starch is similar to cornflour but stronger, so use a little more cornflour if you cannot find any potato starch.
Note

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Ingredients

Method

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