Lotus Root Cakes

Lotus roots are so underrated in asian cuisine! My mom originally came up with this idea to add lotus roots in my dad’s ground pork mixture.

First, we tried it with rice and we were addicted! They tasted slightly sweet, with a soft and tender texture. We like to serve this as a main entree for dinner along with a few vegetable dishes for a complete Chinese meal ◡̈

You can also serve it alongside dishes like One Pan Nasi Goreng (Indonesian Fried Rice) to make your meal even more satisfying!

INGREDIENTS YOU NEED FOR YOUR LOTUS ROOT CAKES:

• 1 lotus root, peeled (15-20 thin slices and rest is grated)
• ½ carrot, peeled and grated
• 1 lb ground pork (can sub with chicken)
• 1 green onion
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon chicken bouillon
• 2 tbs water, gradually add
• 1 tbs soy sauce
• 1 tbs olive oil
• 1 egg
• 1 tbs cornstarch
• 1-2 tbs avocado oil (for frying)
• green onions (for garnish)

STEPS TO MAKE THE LOTUS ROOT CAKES:

1. Peel and grate half a carrot and set aside. Prepare lotus root by peeling the skin. Then, cut off the ends. Rinse lotus root throughly in water. Sometimes theres dirt in the holes of the lotus root. Use a chopstick to clean dirt.
2. Thinly slice ¼ lotus root with a mandolin or knife (be careful ◡̈ ). Add thinly sliced lotus roots in water to get rid of excess starch (or else it will be stringy). Then, grate the rest of the lotus root and set aside.
3. In a large mixing bowl, add ground pork, grated lotus roots, grated carrot, 1 sliced green onion, 1 teaspoon salt, 1 teaspoon sugar, ½ teaspoon chicken bouillon, 1 tbs water, 1 tbs soy sauce and 1 egg. Mix together in one direction for at least 25 times.
4. After mixing, add an additional tablespoon of water and some corn starch. Mix together in one direction for another 25 times until the meat is gelatinous and soft. My dad uses this technique for tender and juicy meat patties!
5. Finally, In a low medium frying pan, add 1 tbs oil. Once hot, slow add 1.5-2.5 tablespoons of filling on the pan. Cook for 2-3 minutes on each side. Once cooked on both sides, add thinly sliced lotus root on top for an extra crunch (and aesthetic). Cooking Tip: Try not to overcrowd the pan (4-6 max on a pan) to ensure even cooking of the lotus cakes!
6. Enjoy the lotus roots with some rice and leafy vegetables (like spinach or brocolli!)

Check Out More Delicious Asian Recipes

• One Pot Mushroom Rice – savory rice made in the rice cooker with shiitake mushrooms and bamboo!
• Vegetarian Mapo Tofu – spicy and fragrant mapo tofu with chili oil, and a delicious sauce!
• steamed eggplant – perfect eggplant dish for those that love garlic!
• wood ear mushroom salad – refreshing wood ear mushrooms salad is spicy and savory.

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5 from 1 vote

Lotus Root Cakes

Grated lotus roots and carrots mixed with ground pork for a tender lotus root cake!

Prep Time30 minutes mins

Cook Time20 minutes mins

Total Time50 minutes mins

Course: Main Course

Cuisine: Chinese

Servings: 4 people

Calories: 415kcal

Author: Dana

Ingredients

• ▢ 1 lotus root peeled, thinly sliced and grated
• ▢ ½ carrot peeled and grated
• ▢ 1 pound ground pork can sub with chicken
• ▢ 1 green onion
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon sugar
• ▢ ½ teaspoon chicken bouillon
• ▢ 2 tablespoon water gradually add
• ▢ 1 tablespoon soy sauce
• ▢ 1 tablespoon olive oil
• ▢ 1 egg
• ▢ 1 tablespoon cornstarch
• ▢ 1-2 tablespoon avocado oil (for frying)
• ▢ green onions for garnish

Instructions

• Peel and grate half a carrot and set aside. Prepare lotus root by peeling the skin. Then, cut off the ends. Rinse lotus root throughly in water. Sometimes theres dirt in the holes of the lotus root. Use a chopstick to clean dirt.
• Thinly slice ¼ lotus root with a mandolin or knife (be careful ◡̈ ). Add thinly sliced lotus roots in water to get rid of excess starch (or else it will be stringy). Then, grate the rest of the lotus root and set aside.
• In a large mixing bowl, add ground pork, grated lotus roots, grated carrot, 1 sliced green onion, 1 teaspoon salt, 1 teaspoon sugar, ½ teaspoon chicken bouillon, 1 tbs water, 1 tbs soy sauce and 1 egg. Mix together in one direction for at least 25 times.
• After mixing, add an additional tablespoon of water and some corn starch. Mix together in one direction for another 25 times until the meat is gelatinous and soft. My dad uses this technique for tender and juicy meat patties!
• In a low medium frying pan, add 1 tbs oil. Once hot, slow add 1.5-2.5 tablespoons of filling on the pan. Cook for 2-3 minutes on each side. Once cooked on both sides, add thinly sliced lotus root on top for an extra crunch (and aesthetic). Cooking Tip: Try not to overcrowd the pan (4-6 max on a pan) to ensure even cooking of the lotus cakes!
• Enjoy the lotus roots with some rice and leafy vegetables (like spinach or broccoli!)

Video

@cookwithdana

why are lotus roots so underrated? #learnontiktok #asianfood #foodtiktok #asmr #cooking

♬ original sound – cookwithdana

Nutrition

Calories: 415kcal | Carbohydrates: 9g | Protein: 22g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 932mg | Potassium: 543mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1371IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 2mg

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