Lotus Root and Fish Paste Pancakes

Why people make this dish

A student sent Nourilo a fascinating video clip during a period of intense viral circulation: Japanese researchers had identified a compound called LPS (lipopolysaccharide) that may activate certain immune cells — specifically macrophages, the “pac-man” cells that engulf and destroy invading bacteria and viruses. Among the foods studied, lotus root contained some of the highest concentrations, with 100g reportedly meeting an adult’s daily LPS requirement. Lotus root also contains mucin (a sticky protein found in root vegetables), which may form a protective layer on respiratory tract mucous membranes, reducing the opportunity for bacteria and viruses to take hold.

Rather than treating lotus root as a medicinal supplement, Nourilo’s approach is to make it delicious — crispy, savoury pancakes that children readily eat, with a satisfying golden crust from the pan. Combined with dace fish paste (a Cantonese staple), the result is a light, flavourful fritter that works as a snack, starter, or part of a family meal.

Method

1. Peel the lotus root. Using a fine grater or box grater, grate the lotus root into a fine pulp (rong). Squeeze out some (not all) of the liquid — you want it moist but not dripping.
2. Wash the green beans and cut into small dice; or finely chop the spring onion.
3. In a bowl, combine the grated lotus root pulp, dace fish paste, green bean/spring onion, egg white, and ginger paste. Add seasoning to taste.
4. Stir the mixture firmly in one direction (clockwise) until it becomes springy and well combined — this activates the protein in the fish paste for a better texture.
5. Heat a non-stick flat pan (or cast iron skillet) over medium heat. Add a thin layer of oil.
6. Using a large spoon, scoop the mixture into the pan in small mounds (golf-ball sized). Fry until golden and set on one side (about 3–4 minutes), then use a spatula to press each mound flat. Flip and fry the other side until golden brown.
7. Remove, drain briefly on paper towel, and serve immediately.

Nourilo’s Tips

Leftover lotus root? Do not waste it. Cut the remainder into slices and simmer with red beans and dried tangerine peel and lean pork for a nourishing soup. Red beans pair beautifully with lotus root to nourish blood; green beans (mung beans) pair with it to clear heat. Either way, eat the cooked lotus root pieces — the benefit is in the ingredient, not just the broth. Homemade dace fish paste made fresh from a fishmonger is noticeably better in texture than pre-packaged. If using minced pork, fry over lower heat and a little longer — pork takes longer to cook through than fish paste.