This is an interesting variation on the more usual fish cakes (Thod Mun Pla). Like its fish counterpart, it is important not to overcook, as the final dish can get rubbery in texture. It is also important to drain the pork cakes well as otherwise they can be unacceptably oily. This makes a wonderful pre-dinner snack, or nibble with a beer at the end of the day.
| Ingredients | serves 2-4 |
| Minced Pork | 200 gm |
| Bread crumbs | 200 gm |
| Pounded coriander root, garlic and pepper | 1 tspn |
| Eggs | 1 |
| Vegetable oil | 3 cups |
| Salt | 1 tspn |
| Fish sauce | 1 tbspn |
| Sugar | 1 tspn |
Cooking Method
In a bowl combine the minced pork with the pounded coriander, garlic and pepper. Now add the egg and knead thoroughly. Add 100 gm of bread crumbs and continue mixing. Now add the salt, sugar and fish sauce and continue to mix well.
Shape into balls and then roll in the remaining breadcrumbs until they all have an even coating.
In a deep frying pan heat the oil over a medium heat. Slightly flatten the pork balls and deep fry until golden brown. Remove and drain well over paper towels.
Serve hot with your favorite dipping sauce.
