0 Lotus roots, pumpkin & chestnut minis

I started out NOT with the intention of the said dish, but a simpler recipe in mind - just patties made from lotus roots. However, halfway through, I thought I could add in the leftover pumpkin and chestnuts from my pumpkin, corn & chestnut soup (recipe another time). And so I did and it didn't turn out too bad after all.

Lotus roots, pumpkin & chestnut mini cakes

Yield: 4 small patties

Ingredients

1 small lotus root (to yield 1 cup grated root)

2 mashed pumpkin (or ~1/4 cup pumpkin puree)

4 chestnuts, chopped

1 tsp corn flour

Sprinkle of sea salt

1/3 cup fresh coriander leaves

1 tsp sesame oil

Directions
1. Wash, peel and grate lotus root.
2. Add in mashed pumpkin/pumpkin puree and chopped chestnuts. Mix well.
3. Drain in fine-mesh sieve to rid excess moisture.
4. Shape into mini patties using hands.
5. Pan-fry on medium-low heat for 3 mins each side.

It is an interesting dish (the concept of lotus roots) but taste-wise, there is much room for improvement. First, there was too much coriander. Second, is the lack of salt. Maybe the flavour of dried shrimps would be helpful here. The texture was ok, just like normal vegetable patties. I would sub water chestnuts for regular chestnuts to provide some crunch factor.