Pan-fried lean pork patties with lotus roots
(Available only in Cantonese)
Ingredients: (To Serve 2)
| Lotus root | 12g |
| Shiitake mushrooms | 10g |
| Celery | 8g |
| Cloud ears | 4g |
| Coriander | 4g |
| Minced lean pork | 20g |
| Canola oil | 1 teaspoon |
Seasonings:
| Salt | 1⁄4 teaspoon |
| Sugar | 1g |
| Cornstarch | 2g |
| Glutinous rice flour | 2g |
| Ground white pepper | 2g |
| Canola oil | 1⁄2 teaspoon |
Cooking Method:
| 1. | Finely chop all vegetables and add them to the minced lean pork. |
| 2. | Add seasonings and combine well. Shape the ingredients into mini patties. |
| 3. | Pour the canola oil into a pan, pan-fry the patties until aromatic and thoroughly cooked. |
Per serving:
| Energy(kcal) | 65 |
| Carbohydrate(g) | 5 |
| Protein(g) | 3 |
| Fat(g) | 4 |
| Sugar(g) | 1 |
| Sodium(mg) | 249 |
The energy and nutrient content is estimated according to the information compiled from the Centre for Food Safety, Food and Environmental Hygiene Department and the Nutrient Data Laboratory, US Department of Agriculture. Values are for reference only.
This recipe is provided by Dragon Court Premium Hot Pot Cuisine.
