-Grate 1 daikon radish so that you end up with 2 cups of radish.
-Place the daikon in a large bow and sprinkle with 1 tsp sea salt.
-Refrigerate for 30-60 minutes.
-Preheat your oven to 425 degrees.
-Drain daikon well.
-Finely mince 1 clove of garlic and finely chop ½ an onion.
-Stir in the following to the drained radish:
½ cup Panko bread crumbs
¼ tsp black pepper
½ tsp paprika
½-1 tsp chili garlic sauce (such as Sriracha)
The chopped garlic and onion
-Mix well, then form into 8, small round patties.
-Melt 1.5 TBS coconut oil on a baking sheet.
-Put the daikon cakes on the baking sheet.
-Bake for 10-12 minutes per side, flipping the cakes once.
-Serve hot with dipping sauce of choice.