Chicken Meatballs with Crunchy Lotus Root

Chicken Meatballs with Crunchy Lotus Root

The cube-cut bread bits are are crunchy. The lotus root is full of nutrients. The sprinkled-on salt brings out the flavor.

Ingredients: 3 people

Minced chicken
200 g
lotus root
Salt and pepper
a small amount
Sliced white bread
3 slices


1. Cut the bread for the coating. First, cut each slice it into 3mm wide strips.
2. Cut each strip again into two or 3 strips.
3. Finely dice each strip, and place into a shallow dish.
4. Peel the lotus root, grate it, and lightly squeeze out the water. Mix the chicken and lotus root together; and lightly season with salt and pepper.
5. Place a meatball into the diced bread, and mold it while rolling it around in panko.
6. This is how it should look.
7. This amount yielded about 15-20 meat balls.
8. Next, deep-fry at 180°C-190°C. It is ready once the panko have browned.

Story Behind this Recipe

This is one of my mother's basic recipes. These meatballs are sort of similar. I use cut breadcrumbs instead of panko because it tastes and looks better. This is a recipe I have loved ever since I was a kid.