| 1. | marinate minced pork, set aside for 20 minutes |
2. | skin lotus root, wash and grate; skin water chestnut, wipe dry and chop | | 3. | mix first the lotus root, minced pork and dace, then other ingredients divide mixture into 5 cm diameter cake shape or any desirable sizes |
4. | heat 3 tbsp oil, shallow fry lotus root patties on both sides over medium heat until golden, dish up and serve |
