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Spicy fried minced pork patties (Larb Tod)

Serves: 4-6

Prep time: 10 minutes

Cook time: 5 minutes

Authentic Thai cuisine

pork, small bites, salads

Difficulty: Pretty Easy

A decade ago, I met a lady who worked as a cook on a yacht. We struck up a conversation about food (obviously) and began jotting down each other’s recipes. This dish was one of hers. The patties are delicious – they’re crispy on the outside and succulent on the inside, and the herbs combine in such a way that all your taste buds tingle.


300g (10oz) minced pork
3 small red onions or 1⁄2 large white onion, thinly sliced
3 garlic cloves, chopped
Small bunch of coriander, finely chopped
2 tablespoons lime juice
2 lemongrass stalks, sliced into thin circles
1 tablespoon chilli flakes
2 tablespoons nam pla (Thai fish sauce)
3 lime leaves, shredded
2 tablespoons roasted rice powder (available from Asian supermarkets)
Vegetable oil, for shallow-frying
Side salad, to serve


  1. Mix all the ingredients except the oil in a large bowl, using your hands to blend everything evenly.
  2. Divide the mixture into 4–6 portions. Roll each portion into a ball, then flatten it slightly into a pattie shape.
  3. Heat enough oil for shallow-frying in a wok over a medium heat.
  4. When hot, shallow-fry the patties for about 2 minutes on each side, or until they are cooked through.
  5. Drain on kitchen paper, then serve with a tamarind dipping sauce.

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