lotus root 2 ways

Fried Lotus Root Cake
makes about 12-14 patties

INGREDIENTS:
1/2 lbs (500g) minced pork
4-5 cups grated lotus root, about 3 sections
1/2 cup cilantro, chopped
1/4 cup green onion, finely sliced
1 tbsp minced ginger (optional)
3 tbsp corn starch
2 tbsp soy sauce
1 tbsp rice wine
1 tsp sesame oil
2 tsp salt
a few dashes of white pepper

METHOD:
1. In a large bowl, combine all ingredients and mix well.

2. Using a large spoon, form patties that are about 1 inch thick and 2 inches wide. Place in a single layer on a tray or plate. Chill patties for at least 30 minutes before cooking or do ahead and chill overnight.

3. In a large non-stick skillet, heat 2-3 tbsp of grape seed or canola oil. Using a spatula, gently place each patty in the skillet and press down to flatten to less than 1/4 inch thick. Cook 3-4 minutes per side until crispy golden brown.

4. Drain patties on some paper towels. Garnish with extra cilantro and serve with Worcestershire sauce or sriracha on the side.

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Cantonese Lotus Root Soup
serves 8-10

INGREDIENTS:
1 lbs pork shank, cut into 1 inch pieces
4-6 sections of lotus root, peeled and cut in 1/2 inch rounds
6-8 dried red dates, rinsed
1 tbsp dried apricot kernals, rinsed
3 tbsp dried goji berries (wolfberries)
salt

METHOD:
1. In a large stock pot, bring 4 litres (16 cups) water to a boil. Season pork and add to the pot.

2. Boil for 2-3 minutes and skim the surface with a ladle to remove the scum.

3. Add lotus root and remaining dried ingredients. Lower heat and simmer for 3 hours. Taste and adjust seasoning if desired. Serve hot.