Chef Martin Yan
Lotus Salmon Patty
Category
Entree
Servings
2 servings
Prep Time
45 minutes
Cook Time
10 minutes
Author:
Chef Martin Yan
Ingredients
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3/4 pound Salmon, boneless and skinless
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1/4 cup Waterchestnuts, finely chopped
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2 tablespoons Ham, minced
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3/4 pound Lotus Root
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Cornstarch for dusting
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1 Egg, lightly beaten
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3/4 cup Japanese - Style Breadcrumbs (Panko)
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3 tablespoons Cooking Oil
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1 1/2 tablespoons Cornstarch
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1 tablespoon Rice Wine or Dry Sherry
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1 tablespoon Oyster Sauce
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1/2 teaspoon Salt
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1/4 teaspoon White Pepper
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1 Egg White
Marinade
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.
