Break up the pork mince and sausage meat and add to a mixing bowl with the onion, garlic, chopped coriander, chilli, around 1 tablespoon of fish sauce, ground coriander and some salt & pepper
Mix together well
Form into golf-sized balls. You’ll get around 16. Flatten slightly into patties, cover and chill in the fridge for at least 30 minutes or until ready to cook. You can also freeze them at this stage. They’ll keep well for up to 3 months. Defrost before frying
To cook, heat a tablespoon of oil in a frying pan on a medium-low heat and fry off 4 – 8 of the patties for 5 minutes on each side, or until golden on top and cooked through. Then repeat with the remaining patties
Serve with some of my previously posted Thai Sweet Chilli Dipping Sauce!
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