Pickled Carrot Daikon Adventures

I made pickled carrot and daikon radish, which is called do chua in Vietnamese. I was inspired because I had eaten a noodle salad type thing with do chua, soy sauce, tahini, and peanuts and it was so amazingly good. You are supposed to juliene the carrots and daikon but I grated it with the food processor instead. And I made lots and lots.

But actually, I didn’t like it that much cuz it was too strong and vinegary. So I thought of making besan patty type things with them and making a tahini dip too. Those were pretty good. Sneha said they’re really good. Then I got another idea. How about making burger patties? Those were even better. Sneha said they’re better than Eureka burgers that she’s been raving about.

Here’s some miscellaneous photos.

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Here’s the recipe.

Besan patty:

Mix the pickled carrot, daikon (try not to get the liquid) with besan flour until it’s a good consistency (not stiff, little loose). Add grated garlic, pepper, salt, chili powder. Heat the pan with generous amount of coconut oil. Form into patties and put it in the oil. These patties are good because they are shallow fried. Cook it until it’s brown on both sides.

Tahini sauce:

Mix pickled carrot, daikon with tahini and some soy sauce. Adjust liquids as needed.

Assembly:

Put a slice of pepper jack cheese onto the patty while it’s on the pan so it heats up and maybe melts. Also fry the buns in a little bit of butter or coconut oil (can use the leftover oil). Put the top bun on the cheese side of the patty so that the cheese melts more. Put some tahini sauce on the bottom bun. Put tomato slices on the bottom bun. Put the top bun with its things on top of the bottom bun.

Ready to eat!

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