Cut the bread for the coating. First, cut each slice it into 3mm wide strips.
Cut each strip again into two or 3 strips.
Finely dice each strip, and place into a shallow dish.
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.
Place a meatball into the diced bread, and mold it while rolling it around in panko.
This is how it should look.
This amount yielded about 15-20 meat balls.
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.
Instead of throwing out the lotus root ends, finely chop them into about 3 mm pieces and mix into the meat balls for a delicious texture. Bread for making the bread crumbs is easier to use the more it has hardened.Use the crusts too! Make the meatballs small, since they get bigger with the breadcrumb coating.