Stuffed Lotus Root Patties

4 Servings
50 min

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.

Stuffed Lotus Root Patties
Recipe details
  • 4  Servings
  • Prep time: 30 Minutes Cook time: 20 Minutes Total time: 50 min
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  • 2 small lotus roots, sliced 1/4” thick, approx 30 slices
  • 3/4lb ground pork
  • 2 scallions, finely sliced
  • 1/2 tbsp cornstarch
  • 1 tsp soy sauce
  • 1 tsp rice wine
  • 1 tsp sesame oil
  • 1/4 tsp white pepper
  • 1/2 tsp kosher salt
Pan sauce
  • 2 cups water
  • 1 tbsp cornstarch dissolved in 2 tbsps water
  • 1.5 tsp chicken boullion
  • 1 tsp soy sauce
  • 1/2 tsp sugar
  • 1/2 tsp sesame oil

In a bowl, mix together the ground pork, scallions, soy sauce, cornstarch, rice wine, sesame oil, white pepper and salt.
Take about 1-2 tbsp of the pork mixture and sandwich it between two slices of lotus root. Press together gently as to avoid squishing all of the meat mixture through the holes. Continue doing this until you have finished sandwiching all of the lotus root slices.
If you are air frying, spray both sides of the lotus root patties and air fry at 400F for 8 minutes per side.
If pan frying, heat 1-2 tbsp oil in a frying pan and pan fry until slightly golden on both sides. Remove to a plate when done.
In a frying pan, heat up the water and add the chicken boullion, soy sauce, sugar until it boils. Add in the cornstarch slurry and stir until the sauce has thickened. Add the lotus root patties back into the pan with the sauce mixture. Allow everything to simmer for 2 minutes. Add in the sesame oil and serve.
  • Sherry Gustafson Sherry Gustafson on Nov 20, 2021

    triggers my phobia.

  • Cso51108026 Cso51108026 on Nov 20, 2023

    Oooooooohhhhhh! I am gonna have to source lotus roots! Go figure - they're not native to rural southwestern Wisconsin! lol Your filling very much reminds me of the wonton filling my mother taught me; she lived in Japan for a decade. QUESTION: Do you use "sesame oil" or "toasted sesame oil" in this? I have both in the pantry, just asking!! Thank you so much for posting!!! Now, on to finding lotus roots!!! ~Chrissie

    • Hi Chrissie,

      I do use toasted sesame oil. I think you can find lotus root at any Asian supermarket, I do hope you are successful.