Chicken Meatballs with Crunchy Lotus Root

• 200 grams Minced chicken
• 200 grams lotus root
• 1 dash Salt and pepper
• 3 slice Sliced white bread

1. Cut the bread for the coating.
2. First, cut each slice it into 3mm wide strips.
3. Cut each strip again into two or 3 strips.
4. Finely dice each strip, and place into a shallow dish.
5. Peel the lotus root, grate it, and lightly squeeze out the water.
6. Mix the chicken and lotus root together; and lightly season with salt and pepper.
7. Place a meatball into the diced bread, and mold it while rolling it around in panko.
8. This is how it should look.
9. This amount yielded about 15-20 meat balls.
10. Next, deep-fry at 180C-190C.
11. It is ready once the panko have browned.

chicken, lotus root, salt, white bread

Taken from cookpad.com/us/recipes/148858-chicken-meatballs-with-crunchy-lotus-root (may not work)