Chinese Style Radish Pancakes

These pancakes are slightly crisp on the outside and chewy on the inside. Naturally vegan, they're delicious and would make a great addition to any dinner table.


  • No radishes? Use courgette or carrot instead.
  • No baking powder? You can leave it out. 
  • No wasabi? Swap with chilli sauce, or use soy sauce on its own.

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 4


10 Radishes (100 g grated)

80 g Plain flour

1 tsp Baking powder

tbsp Sesame seeds

6 tbsp Water

2 tbsp Soy sauce

2 tbsp Wasabi


  1. Grate the radishes on the large side of your grater box.
  2. Put the grated radishes in a bowl, add a good pinch of fine salt, mix well and leave to stand for 10 minutes.
  3. After 10 minutes, take handfuls of the grated radishes and squeeze out as much liquid as possible, and transfer them into another bowl.
  4. In a large bowl, add the flour, baking powder, sesame seeds, salt and pepper.
  5. Mix to combine and add the radishes and water.
  6. Mix well until a thick batter forms. It should be pretty sticky, but not liquid.
  7. Heat up a little vegetable in a frying pan. Once the pan is hot, spoon the batter on and shape them into round disks using the back of a spoon. Cook until golden brown, then flip them over and fry until both sides are golden brown. 
  8. Mix the soy sauce and wasabi together in a small bowl.
  9. Serve the hot pancakes with the dipping sauce.  Enjoy!
Radish pancakes in oddbox plate

How to store

Keep the radish pancakes in an airtight container in the fridge, for up to 3 days.


Roughly chop lettuce and cook all of the leftover ingredients into a stir fry.

Oddbox Fruit and Vegetable box