Turnip cake or daikon radish cake (law bock gaw in Cantonese, called daikon mochi (大根餅）in Japanese) is a staple of dim sum. It's also part of the Chinese New Year feast. It is dense, a bit sticky, and very filling.
Traditionally it's made from shredded white turnip, or more commonly from shredded daikon radish, rice flour, various shredded or chopped vegetables, plus dried shrimp, Chinese ham or bacon and/or sausage and so on, and it's fried in lard. Given that it's pretty good to eat hot or at room temperature, I tried making a vegan version, which could be the main protein in a vegan bento, or a combination protein-carb. I am pretty happy with the results.
I'll show you two ways to make this. The first is the traditional method of putting the batter into a heatproof dish or mold and to steam it for about an hour, let it cool, and then slice the cake and fry the pieces. The second method omits the steaming stage and is a lot faster. Both methods yield little cakes that are dense, filling and mochi-like on the inside with a sweetness that comes from the shredded daikon radish, and crispy-salty on the outside.
It's not exactly a quick recipe, though the second method is a lot faster. But you can make a lot of them at once and freeze the extras. Weekend project perhaps?