Looking for a new way to cook lotus root? Try turning them into Lotus Root and Pork Patties.
These juicy patties with crunchy exteriors will change your mind about lotus root forever.
Lotus Root and Pork Patties
Lotus root is a versatile vegetable that is used in many Cantonese dishes.
It has a crunchy texture which plays well with the tenderness of the pork.
Unlike the traditional Cantonese steamed pork patty, these lotus root patties are pan-fried until golden brown.
This adds a satisfying crunch that everyone will enjoy.
Frequently Asked Questions About Lotus Root and Pork Patties
What can I serve Lotus Root and Pork Patties with?
Serve this dish with a meat dish like Braised Chicken With Shiitake Mushroom and Black Fungus (冬菇燜雞) and a Cantonese soup like Chinese Winter Melon Soup Recipe (冬瓜薏米湯).
Can I prepare this in advance?
Yes. You can prepare the patties in advance. Fry them immediately before serving to keep the outside crunchy.
Can this dish be frozen?
No. Freezing is not recommended if you want to preserve the crunchy exterior.
Lotus Root And Pork Patties
- 200 Grams Lotus Root Peeled And Shredded
- 175 Grams Minced Pork
- 1/3 Cup Shiitake Mushrooms Finely Diced
- 1/4 Cup Green Onions Finely Chopped
- 1/4 Tsp Salt
- 2 Tsp Cornstarch
- 2 Tbsp Oil
Seasoning For The Pork
- 1/4 Tsp Salt
- 1/2 Tsp Sugar
- 1 Tbsp Soy Sauce
- 1 Tsp Cornstarch
- Peel and coarsely shred the lotus root, then squeeze the shredded lotus root to remove excess juice.
- Season the pork.
- Add the lotus root, shiitake mushrooms, green onions, salt, and cornstarch to the pork and mix well.
- Divide mixture into 12 portions, roll each portion into a ball then flatten it to 1/2 inch thick patty.
- Refrigerate patties uncovered in the fridge for 10 minutes.
- Heat oil in a skillet to medium-high, add the patties, and sear for 1 minute, reduce heat to medium-low, and cook for 4 minutes.
- Turn patties over, increase to medium-high, and sear for 1 minute, reduce heat to medium and continue cooking for 4 minutes.