Thai Rissoles ( Ka Noom Pan Mu Tod )


It's difficult to find the correct word for these in English, they are similar to rissoles, but without breadcrumbs or pastry coating. It's a useful way to extend expensive pork meat into a bigger meal, something us Thais do often!

200 gms Pork Mince
125 gms Bread
10 gms Chopped Onions
1-2 Garlic Cloves Chopped
1 Teaspoon White Pepper
1-2 Tablespoons Salt
1 Egg
Oil for Deep Frying

1. Soak The bread in warm water for 15 minutes, then squeeze out the water with your hands, breaking up the bread as you squeeze.
2. Mix the bread with the pork mince, salt, white pepper, chopped onion, egg and chopped garlic and stir to mix well.
3. Take pieces of the mixture and form them into small round shapes. Don't make them too big or they won't cook in the middle.
3. Deep fry for 8 minutes at 160-170 degree celsius.

Serve With
Thai Fragrant Rice

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