Daikon and Carrot Noodle Fritters Recipe

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Daikon are from the same family as radishes, and have the same if not stronger peppery taste – they come in all sizes – the very large ones are incredibly big and could cause damage if hit with them! Carrot is a perfect accompaniment, and herbs and spices mixed with noodles provide a really good appetizer or part of a buffet.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 10-15 minutes



1 daikon, about 8 in long, peeled, washed and grated
1 very large carrot, peeled, washed and grated
2 red chilies (green if you like it really hot), cut into fine rings
4 scallions, chopped finely
2 large eggs
3 tbsp sweet chili sauce
2 tbsp coriander leaves, freshly chopped
7 oz rice vermicelli noodles
Juice of one lime, plus 1 lime cut into wedges
1 tbsp plain flour (optional)
Vegetable oil for frying



Rehydrate the noodles in boiling water, cover with film. Drain and chop the noodles or cut with scissors into small to medium strips.

Beat the eggs and mix with noodles, sweet chili sauce, chili, carrots, coriander and scallions. The mix should be a little liquidy, but not too much. If too thin, add a tablespoon of flour to bind.

Divide mix and shape into ‘patties’. Heat oil in frying pan. Cook 3 or 4 patties at a time and keep warm whilst cooking the remainder.

Patties should be served hot, straight from the oven with more dipping sauce and some lime wedges.