Chop lotus root into small pieces and soak in water. Peel and chop potatoes, then soak in water.

Heat salad oil in a frying pan, add ground meat and lotus root, and stir-fry over medium heat until the meat changes color. Add noodle sauce and mix.

Boil potatoes in a pot with enough water to cover them until soft. Drain and mash in a bowl while hot. Season with salt and pepper.

Combine the mashed potatoes with the meat mixture. Shape into oval croquettes and coat in flour, beaten egg, and breadcrumbs in sequence.

Heat salad oil in a pot to 170°C. Fry the croquettes, turning occasionally, until golden brown.