Topinambour sandwich with pork
Persons
5
Prep Time
1 hour
Cook Time
40 minutes
Total Time
1 hour, 40 minutes
Ingredients
- 5 to 6 topinambour (about 500g) - cut into slices (about 3mm) and soak in vinegar (lemon) water for about 30min.
- 3 to 4 garlic cloves - finely chopped
- 25g fresh ginger - finely chopped
- 520g graged pork
- 1 leek - roughly chopped
Ingredient A
- 1/2 tsp fine salt
- 1 tsp sugar
- 1 tbsp sesame oil
- 2 tsp soy sauce
- 2 tbsp katakuriko/potato starch
- 2 tsp chicken stock powder or torigara chicken stock powder
- 2 eggs - mix with 80ml milk
- some cake or plain flour
- some panko / bread crumbs
Instructions
- 1. In a bowl, add garlic, ginger, grated pork and ingredient A. Mix well to combine. Set aside.
- 2. Drain the topinambour and gently pat them dry with a paper towel. On a slice of topinambour, place about 1 tbsp filling from #1 and spread. Cover with another slice of topinambour on top and press down to make a sandwich.
- 3. Combine 2 eggs with milk. Coat the lotus roots 'sandwich' with katakuriko/potato starch thinly. Dip it in egg mixture, and finally coat it thoroughly with Panko (bread crumbs).
- 4. Put a tiny amount of panko in the hot oil to check if it is ready. If it sizzles, it's ready! (or stick a chopstick in the oil and see if bubbles start to appear around the chopstick). Remove excess panko from your 'sandwiches' and press them gently. Fry them both sides until browned.
- 5. Serve hot!
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