Fluffy Crispy Lotus Root Chicken Tsukune Patties

1. 1

   Remove the skin from the lotus root, and grate 2/3.

2. 2

   Mince the remaining and white part of the Japanese leek, then transfer into a bowl.

3. 3

   Add all the ingredients in the bowl, and mix until the mixture becomes sticky.

4. 4

   Heat oil in a frying pan.

5. 5

   Roll the mixture into bite-sized balls, and put into the pan.

6. 6

   Cover with a lid, and fry both sides over low heat until golden brown

7. 7

   Wipe off the excess oil in the pan with a paper towel.

8. 8

   Add the ingredients, simmer over a medium to high heat.

9. 9

   When they become brown and shiny, turn off the heat.

10. 10

    Serve on a plate, and pour over the remaining sauce from the pan, then it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.