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Lotus Root Patties

From a recipe book purchased in Hong Kong

8 oz (225g) lotus root
4 oz (100g) minced fish
2 pieces dried mushrooms
2 tbs dried shrimps
1 tbs diced spring onion
1 egg yolk
1 tbs plain flour
1/2 tsp salt

1/2 tsp salt
1/2 tsp sugar
Sesame oil

1. Scrape lotus root to remove skin, grate into long shreds. Soak and dice mushroom and dried shrimps separately.
2. Season minced fish, mix well with rest of ingredients, divide into 12 equal portions.
3. Add 2 tbs oil in heated pan, spoon in each portion of lotus root mixture, press flat with fish slice to form a round patty, and shallow fry until golden brown on both sides.

Scrub lotus root thoroughly before scraping, any mud trapped in holes of lotus root is difficult to clean.


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