I was always intrigued by lotus root as a child. As a vegetable, it didn’t look like any of the other typical vegetables in at the supermarket. And, all those holes in it made it look so strange. Growing up, my mom often used it to in soup. It’s texture was soft to the bite but still toothsome. It has this very fine stringiness to it that I never quite understood yet I found it playful at the same time. Interestingly enough, my kids also really enjoy that stringy texture.
When I think of lotus root, it most often reminds me of lotus root soup however there are other applications for it as well. It works well sliced thinly and tossed into stir fries. You can dice it up and add it to meatballs to add a crunchiness that is very similar to the texture of water chestnuts. You can very thinly slice it and fry it for chips which are very tasty! And, you can also stuff them, fry them and even toss it in a sauce. It’s actually quite versatile.
In this recipe, I have sliced the lotus root and then sandwiched a ground pork mixture in the middle. You can either choose to air fry the patties or pan fry. After that’s done, toss them in a quick pan sauce and it is delicious served with rice.