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:
1.5 lbs pork bones
1 lbs lotus root, peeled and cut in 1/2 inch rounds
1 inch piece of ginger

8 dried shitake mushrooms, rehydrated

6 dried red dates, rinsed
2 tbsp dried longan, rinsed
2 tbsp dried goji berries (wolfberries)
salt

METHOD:
1. Blanch Meat - Salt pork bones and place into a medium pot. Cover with water and bring to a rolling boil. Blanch to remove impurities, about 2-3 minutes. Remove the pork bones and set aside. Discard water.

2. In a large stock pot, bring 3 litres (12 cups) water to a boil. Add pork bones and skim off any scum.

3. Once the boiling liquid is clear, add lotus root, ginger, mushrooms with its soaking liquid, and remaining dried ingredients. Lower heat and simmer for 3 hours. Taste and adjust seasoning if desired. Serve hot.