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Entree
Asian
2 servings
45 minutes
10 minutes
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
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
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.
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.
