Lotus Root Patties

Chinese Lotus Root Patties

A crispy, juicy, and flavorful Chinese snack made by stuffing lotus root slices with seasoned meat filling.

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Ingredients

For the lotus root

• 1 large lotus root

• Water with a little vinegar (to prevent browning)

For the filling

• 200 g ground pork (or chicken)

• 1 tbsp light soy sauce

• 1 tsp oyster sauce

• ½ tsp dark soy sauce (optional, for color)

• 1 tsp sesame oil

• 1 tbsp Shaoxing wine

• 1–2 cloves garlic, minced

• 1 small piece ginger, minced

• ½ tsp white pepper

• Salt to taste

• 1–2 tbsp chopped scallions

• 1 tbsp cornstarch (to make the filling sticky)

For coating & frying

• 1 egg

• 3–4 tbsp cornstarch or flour

• Oil for pan-frying or deep-frying

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Instructions

1. Prepare the lotus root

1. Peel the lotus root and wash it thoroughly.

2. Slice it into thin, even slices (about 3–4 mm thick).

3. Soak the slices in lightly vinegared water to keep them from turning brown.

4. Pair the slices by matching similar sizes — these will form the “lotus root sandwiches.”

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2. Make the filling

In a bowl, combine:

• Ground pork

• Soy sauces

• Oyster sauce

• Sesame oil

• Shaoxing wine

• Garlic & ginger

• White pepper

• Salt

• Scallions

• Cornstarch

Mix in one direction until the filling becomes sticky and well combined.

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3. Assemble the lotus root patties

1. Take one slice of lotus root.

2. Spread a spoonful of meat filling evenly on top.

3. Place a matching slice of lotus root on top, gently pressing to form a “sandwich.”

4. Repeat until all patties are assembled.

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4. Coat the patties

1. Beat one egg in a small bowl.

2. Dip each lotus root patty into the egg wash.

3. Lightly coat both sides with cornstarch or flour.

This makes the outside crispy and helps seal the filling.

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5. Cook the patties

You can pan-fry or deep-fry:

Option A: Pan-frying

1. Add a generous amount of oil to a skillet.

2. Heat over medium heat.

3. Place the patties in the pan and fry both sides until golden brown.

4. Cover with a lid and cook for 3–5 minutes to ensure the meat cooks through.

5. Remove and drain excess oil.

Option B: Deep-frying

1. Heat oil to 160–170°C (320–340°F).

2. Deep-fry the patties until golden and crispy.

3. Remove and drain.

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6. Optional seasoning sauce

If you like wet and flavorful patties, you can make a quick sauce:

• 1 tbsp light soy sauce

• ½ tbsp oyster sauce

• ½ tsp sugar

• A splash of water

Quickly stir the patties in the sauce for 30 seconds.

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7. Serve

Serve hot. The exterior is crispy, the lotus root is tender, and the meat filling is juicy and fragrant.

Perfect with rice, as a snack, or as a party appetizer.