Chicken Meatballs with Crunchy Lotus Root

1. 1

   Cut the bread for the coating.

2. 2

   First, cut each slice it into 3mm wide strips.

3. 3

   Cut each strip again into two or 3 strips.

4. 4

   Finely dice each strip, and place into a shallow dish.

5. 5

   Peel the lotus root, grate it, and lightly squeeze out the water.

6. 6

   Mix the chicken and lotus root together; and lightly season with salt and pepper.

7. 7

   Place a meatball into the diced bread, and mold it while rolling it around in panko.

8. 8

   This is how it should look.

9. 9

   This amount yielded about 15-20 meat balls.

10. 10

    Next, deep-fry at 180C-190C.

11. 11

    It is ready once the panko have browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.