Sweet And Sour Lotus Root Meatcakes Recipe

This recipe for sweet and sour lotus root meatcakes is a delightful fusion of textures and flavors; the lotus root gives a subtle crunch, while the savory-sweet sauce brings everything into harmony. I love how each bite feels like a warm hug, making it a perfect comfort dish to enjoy with a side of fluffy white rice or steamed vegetables.

I love to create a balance of flavors, and these Sweet and Sour Lotus Root Meatcakes do just that. Combining ground pork with finely chopped lotus root and green onion provides a delightful texture, while soy sauce and sake bring out the umami.

The tangy sauce made with ketchup, Worcestershire sauce, and rice vinegar gives these meatcakes a perfect savory-sweet balance.

Sweet And Sour Lotus Root Meatcakes Recipe Ingredients

• Ground Pork: Rich in protein, providing a savory and juicy base.
• Lotus Root: High in fiber and vitamin C, offering a crunchy texture.
• Soy Sauce: Adds umami depth, enhancing flavor richness.
• Sugar: Balances flavors, contributing to the sweet profile.
• Sesame Oil: Infuses a nutty aroma, enriching the fragrance.
• Ketchup: Provides tanginess, boosting the sweet-sour balance.
• Rice Vinegar: Light acidity, adds a refreshing sour kick.

Sweet And Sour Lotus Root Meatcakes Recipe Ingredient Quantities

• 200g ground pork
• 100g lotus root, finely chopped
• 1 green onion, finely chopped
• 1 tablespoon soy sauce
• 1 tablespoon sake
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• Pinch of salt
• Pinch of white pepper
• 1 egg
• 2 tablespoons corn starch
• 2 tablespoons vegetable oil for frying
• 3 tablespoons ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 2 teaspoons soy sauce
• 1 tablespoon water

How to Make this Sweet And Sour Lotus Root Meatcakes Recipe

1. In a big bowl, meld the ground pork and lotus root, the green onion, 1 tablespoon soy sauce, sake, 1 teaspoon sugar, sesame oil, salt, white pepper, egg, and corn starch into a well-mixed, integrated, and cohesive filling. You will not have thoroughly blended it unless you can no longer detect the individual chunks of lotus root, green onion, or pork.

2. Shape the mixture into small patties, roughly the size of your hand, and make sure they are of even thickness so they will cook uniformly.

3. Warm the vegetable oil in a big pan on medium heat. When the oil is sufficiently heated, add the meatcakes in batches, ensuring that you do not crowd the pan. If necessary, work in two batches, adding more vegetable oil to the pan before adding the second batch. If you have a very large skillet, you may be able to fit all the meatcakes in at once.

4. Sauté the meatcakes for approximately 3-4 minutes on each side until they are golden brown and completely cooked. Transfer from the pan to a plate lined with paper towels to absorb any excess oil. Serve hot.

5. In the same pan, after cooking all the meatcakes, lower the heat to low. Then put in the pan the ketchup, Worcestershire sauce, the rice vinegar, and 1 tablespoon sugar, 2 teaspoons soy sauce, and water.

6. Mix the sauce ingredients really well and let it come to a gentle simmer, ensuring that all ingredients are fully incorporated.

7. Place the meatcakes back into the pan and carefully mix them into the sauce until they are thoroughly and evenly coated.

8. Simmer the Meatcakes in the sauce for about 2-3 minutes more, letting them soak up the sauce. If you want to intensify the flavor, cover the pot and continue to cook for an additional 5-10 minutes.

9. When the sauce has thickened just enough, take the pan off the heat.

10. Serve hot the sweet and sour lotus root meatcakes, with additional chopped green onion if desired as a garnish. Serve as a main dish with rice or steamed vegetables.

Sweet And Sour Lotus Root Meatcakes Recipe Equipment Needed

1. Large mixing bowl
2. Cutting board
3. Knife
4. Measuring spoons
5. Wooden spoon or spatula
6. Large skillet or frying pan
7. Tongs or spatula for flipping
8. Plate lined with paper towels
9. Stove
10. Serving plate or dish

FAQ

• Can I substitute lotus root with another vegetable?
  Yes, you can use water chestnuts for a similar crunchy texture, though the flavor will differ slightly.
• Is it necessary to use sake, and what can I substitute it with?
  Sake enhances the flavor, but you can substitute it with dry sherry or mirin.
• Can I prep the meat mixture in advance?
  Yes, you can prepare the mixture and refrigerate it for up to 24 hours before cooking.
• What is the best way to ensure the meatcakes hold together?
  Make sure to chop the lotus root finely and mix all ingredients thoroughly before forming patties.
• Can I bake instead of frying the meatcakes?
  Yes, you can bake them in a preheated oven at 375°F (190°C) for about 20 minutes, flipping halfway through.
• What is a good side dish to serve with these meatcakes?
  A simple steamed rice or a light cucumber salad pairs well with the sweet and sour flavor.
• How can I store leftover meatcakes?
  Store them in an airtight container in the refrigerator for up to 3 days, and reheat in a skillet or oven.

Sweet And Sour Lotus Root Meatcakes Recipe Substitutions and Variations

Pork that is ground: Use ground fowl, like chicken or turkey, in its place for a lighter option.
Water chestnuts: Use these if you want almost exactly the same crunchy texture that you would get from fresh lotus root.
Sake: Use dry sherry or white wine as an alternative.
Soy sauce and a little lemon juice serve as effective substitutes for Worcestershire sauce.
Rice vinegar: Apple cider vinegar can be employed as a stand-in.

Pro Tips

1. Finely Chop the Ingredients Ensure the lotus root and green onion are finely chopped to create a uniform texture in the patties. This will help them hold together better and ensure even flavor distribution.

2. Chill the Mixture After mixing the ingredients for the patties, refrigerate the mixture for about 15-20 minutes. This will make it easier to shape the patties and help them hold their form when frying.

3. Test Fry a Small Portion Before shaping all of your patties, fry a small piece of the mixture to taste and adjust seasoning. This allows you to add more salt, pepper, or any other ingredient as needed.

4. Use a Meat Thermometer To ensure your meatcakes are perfectly cooked and safe to eat, use a meat thermometer. Insert it into the thickest part of a patty, ensuring it reaches an internal temperature of at least 160°F (71°C).

5. Deglaze the Pan for More Flavor When making the sauce, scrape the bottom of the pan for extra flavor bits. The browned bits left by the meatcakes will add depth to the sauce, enhancing the overall taste of the dish.