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.