Lotus Root and Pork Patties recipe - ingredients, nutrition and when to eat it
Lotus root and pork patties are made by sandwiching ground meat between thin slices of lotus root, dipping them in egg, and pan-frying them.
Lotus root and pork patties are made by sandwiching ground meat between thin slices of lotus root, dipping them in egg, and pan-frying them. The crisp lotus root and savory meat go well together, making them a nice addition to lunch or dinner when you’d like one more side dish on the table.
Vegetables · 30 minutes to cook
Nutrition (per 243g serving): 414 kcal · protein 23g · carbohydrate 24g · fat 23.9g · sodium 395.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After blanching the lotus root, let it cool completely so it doesn’t break when you add the meat.
Tips: Spread the meat in a thin, even layer all the way to the edges so it cooks through between the lotus root slices.
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Ingredients (1 serving)
- Lotus root — 100 g
- Ground pork — 70 g
- Egg — 1 pc
- All-purpose flour — 1 Tbsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp
- Cooking oil — 1 Tbsp