Prompted by Karen's comment on this week's start-up post, I thought I'd try making a half potato, half radish variation on a rosti-style potato pancake. Rostis (or roestis) are disks of shredded potato held together by their own starch. I should have done my research as my previous attempts at rostis have had mixed results.
Most recipes call for pre-cooking the potato, which I did, but only partially cooked is best and I cooked mine all the way through. Another recommended step is wringing some water out of the semi-cooked potato. That I didn't do.
So my rosti turned out crumbly. That's a risk even if you do everything right. With half of the potato substituted out for not-nearly-so-starchy radishes. I ended up binding it together with grated cheese which, while fine with the red radishes I used, would likely not work so well with daikon. Texturally, though, I don't think the change would make a big difference.
The dish did crisp up nicely on the outside, but some overcooked bits of potato turned to mush and some undercooked bits of radish were a little rubbery. Probably best to pre-cook the radish a little and pre-cook the potato less. A couple minutes in the microwave for both ought to do the trick. Best to poke some holes in them first to avoid any risk of explosion. That should loosen up the moisture in the radish to let it be wrung out, too, so worth the effort.
I also think adding just a little corn starch to the mix to help with the binding would be a fine idea.
With those changes, the dish should be workable. The flavors were fine, although the potato dominated over the mild radish. Daikon should be more assertive, but not so good with European flavors. Plenty of other options, just leave out the cheese.
And, speaking of not entirely successful experiments, stir fried daikon in sweet and sour sauce isn't actually bad, but it's not particularly good either.