Spicy Fried Minced Pork Patties Recipe – Thai Special
Spicy Fried Minced Pork Patties are a bold Thai snack that deliver juicy minced pork bursting with flavor, infused with garlic, onion, fresh herbs, and just the right chili heat. The patties are shallow fried to a crispy outside while remaining tender and moist inside, offering a perfect contrast in texture. Whether served as an appetizer, tucked inside lettuce wraps, or alongside steamed rice, these herb-infused patties bring a punch of savory, spicy satisfaction to any me
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
Spicy Fried Minced Pork Patties Ingredients:
- 500g (1 lb) minced pork
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1–2 red chilies, finely chopped (adjust to heat preference)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce (optional, for depth)
- 1 teaspoon sugar
- ½ teaspoon ground white or black pepper
- 1 tablespoon cornstarch or rice flour (for binding)
- 1 egg (optional, for moisture and binding)
- 2 tablespoons chopped fresh herbs (such as cilantro or Thai basil)
- Oil, for shallow frying
Prepare the Mixture:
In a large bowl, combine minced pork, onion, garlic, chili, soy sauce, fish sauce, sugar, pepper, cornstarch, and egg.
Mix thoroughly until everything is well incorporated.
Add chopped herbs and mix again.
Let the mixture rest for 10–15 minutes to allow flavors to develop.
Shape the Patties:
With lightly oiled hands, shape the pork mixture into small, flat patties (about 2–3 inches wide).
Place them on a tray or plate.
Fry:
Heat oil in a skillet over medium heat.
Fry the patties in batches, about 3–4 minutes per side, until golden brown and cooked through.
Drain on paper towels.
Serve:
Serve hot with steamed rice, sticky rice, or as a snack with sweet chili sauce, cucumber salad, or lettuce wraps.
Recipe Notes :
Binding Agent: Use cornstarch or rice flour—and optionally egg—to help patties hold together well and prevent crumbling.
Spice Adjustment: Tweak the amount of red chilies or switch between white and black pepper depending on how much heat you prefer.
Make Ahead: You can shape the patties and store them in the fridge for up to 24 hours before frying.
Texture Tips: For crisper edges, dust the patties lightly in rice flour before frying; fry on medium heat to cook through without burning.
Serving Suggestions: Serve hot with lettuce wraps, fresh herbs, a squeeze of lime, or a dipping sauce like sweet chili for contrast.
