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Lotus root patties
煎蓮藕餅
“Fried golden. The children’s favourite.”
Ingredientsserves 4
Method
- Peel the lotus root, cut half of it into slices no thicker than half a centimetre and dice the rest small; keep everything in water so it does not blacken.
- Mix the pork with the soy, sugar, cornflour, a pinch of white pepper, the sesame oil and two tablespoons of water, stirring in one direction until sticky, then fold in the diced lotus root, dried shrimp, water chestnut and spring onion. Chill fifteen minutes; Hong Kong cooks say a cold, firm mix holds together in the pan.
- Oil your palms and pat the pork into cakes 1.5 cm thick; or press a spoonful onto a lotus slice and cap it with another slice for the sandwich version.
- Heat the oil in a flat pan on medium-low, lay the cakes in and fry two minutes on the first side.
- Turn, add a tablespoon of water, cover for a minute so the pork cooks through, then uncover and fry until both faces are golden. Cut one open: the centre shows no pink and the juices run clear when it is done.
- Serve plain, or with a spoon of the pan juices and a little soy over rice.
Take care
- The pork must be cooked through, which is what the water-and-lid step is for; the centre shows no pink and the juices run clear when it is done. Dried shrimp is crustacean; the soy contains soy and wheat; the sesame oil is sesame.
The story
Lotus root patties are the home cook's way of using up a lotus root: the soft end goes into the soup and the crunchy end into the patties, and Hong Kong food writers file it under fresh, crisp weeknight dishes rather than anything festive. The patty pressed between lotus slices is the older generation's way, and whether the family adds preserved olive vegetable or salted fish is how each household tells its version apart.
Same technique
Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.