500g lotus root, 50g mushrooms(cooked), 30g water chestnuts, 10g mustard root, 50g flour.
1 tbsp sesame oil, 1 tsp sugar, 1 tsp salt, 1 tbsp first extract soy sauce, some black pepper.
- Chop up mushrooms, water chestnuts, and pickled mustard root; cut the lotus root into shreds.
- Put all ingredients into a bowl and mix well.
- Heat a pan with some oil, divide and fold the lotus root mixture into small balls, and press into patties.
- Pan fry the patties over medium heat for 3 minutes; flip the patties and pan-fry the other side until fragrant.
- Dish up and serve hot.
Pan-fry immediately after the mixture is ready, or else it will become soggy.