-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:

1 egg

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.