- Rating:
- Servings:
- 4 - 8
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 3/4 pound Salmon boneless and skinless
- 1/4 cup Waterchestnuts finely chopped
- 2 tablespoons Ham minced
- 3/4 pound Lotus Root
- Cornstarch for dusting
- 1 Egg lightly beaten
- 3/4 cup Japanese - Style Breadcrumbs (Panko)
- 3 tablespoons Cooking Oil
Marinade
- 1 1/2 tablespoons Cornstarch
- 1 tablespoon Rice Wine or Dry Sherry
- 1 tablespoon Oyster Sauce
- 1/2 teaspoon Salt
- 1/4 teaspoon White Pepper
- 1 Egg White
Directions
Cut salmon into 1 inch pieces. Place in a food processor and process until finely chopped. Add marinade ingredients and process until mixture is smooth. Remove salmon mixture to a bowl. Stir in water chestnuts and ham. Let stand for 10 minutes.
Peel lotus root and cut into 1/4 inch thick rounds.
Make Each Patty
Dust a lotus root round with cornstarch. Use 2 tablespoons fish mixture to cover both sides of lotus root. Dip patty in egg, drain briefly, then coat with bread crumbs.
Place a wide, non-stick frying pan over medium heat until hot. Add oil, swirling to coat sides. Add patties and cook until golden brown, 2-3 minutes per side.
