Low Carb Cakes Recipes

Ingredients:

1 1/2 lb daikon radish
1 tsp sea salt
1 egg
5 tbsp finely-ground pork rinds
2 tbsp finely-minced green onion
1 sea salt, to taste
1 freshly-ground black pepper, to taste
2 tbsp olive or vegetable oil

Instructions:

Peel, and grate the daikon into a bowl. Combine with the salt and let sit
for 1/2 hour.

Squeeze the water out of the daikon with your hands. The more water you
squeeze, the better the cakes will be. Mix the daikon with the egg, pork
rinds, green onion and sea salt and freshly ground black pepper to taste.
Let sit for 10 minutes.

Preheat the oven to 350 degrees. Heat a heavy frying pan -- a cast-iron
pan is ideal -- that can go into the oven over medium-low heat. Swirl the
oil around the pan.

Fill a 1/4-cup dry measuring cup with some of the mixture, packing it
slightly. Turn out into the frying pan. You should have a nicely shaped
cake that stands a bit more than an inch high. Continue with the remaining
mixture.

Fry the cakes on one side without disturbing them too much until browned on
the bottom, 5 to 6 minutes. Very carefully turn the cakes over and fry
for 2 to 3 minutes longer. Place the whole pan in the oven and bake for 10
minutes.

This recipe yields 6 cakes.

Total Calories: 378
Fat: 22 grams = 200 cals = 58%
Carbs: 30 grams = 74 cals =22%
Fiber: 11 grams = 0 cals =0%
Protein: 17 grams = 69 cals =20%
Total Carbs per Cake: 64 grams
Carbs - Fiber: 3.16 grams

Comments: Daikon contains a lot of water and 1 1/2 pounds only makes 6
cakes. Because of it's water content, it is important to get the grated
daikon as dry as you can or the cakes will fall apart when you fry them.

Servings: 6