Healthy Gourmet Burgers
(July-August 2008)
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| 20/7/2010 |
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Lotus Root Patties Recipe by Amy Beh
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Ingredients
50g lotus root, diced finely
25g carrot, diced finely
250g minced chicken fillet
1 dried mushroom, soaked and diced
2 tbsp chopped spring onion
Seasoning
1 tsp salt
¼ tsp pepper
1 tsp chicken stock granules
½ tsp sugar
1 tbsp beaten egg
15g cornflour
1 tsp sesame oil
Dipping sauce (combined)
2 tbsp vinegar
1 tbsp Thai sweet chilli sauce
1 tsp sugar
1 tsp fish sauce
2 tbsp chopped coriander leaves and stalks
Method
Combine lotus root, carrot, minced chicken, mushrooms and spring onion in a mixing bowl.
Add seasoning to mix. Stir the mixture well in one direction until mixture turns sticky. Cover bowl with cling film wrap and chill in the refrigerator.
Remove from the refrigerator and divide mixture into seven equal portions. Make into a round ball; flatten out into a patty.
Heat oil in a wok. Lightly dust patties with cornflour and deep-fry until golden brown. Dish out and serve with dipping sauce.
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