The monggo beans give these patties a nice crunch!
1 piece onion, peeled
1 cloves garlic, peeled
1/2 kilo pork, (use pork kasim with fat), skin removed, cut into large chunks
1 cup munggo (mung beans), cooked
1 teaspoon dried oregano
1 teaspoon dried thyme leaves
1/2 teaspoon black pepper
2 tablespoons red wine
oil, for frying
4 pieces egg, cooked, to serve
4 cups garlic rice, to serve
In a food processor, process the onion and garlic until fine. Add pork and finely chop. Meanwhile, lightly mash the cooked munggo and transfer to a bowl.
Stir pork mixture into munggo. Crush dried herbs and add to the mixture with remaining seasonings and red wine. Roll about 2 tablespoons of the mixture into sausages before flattening into oval-shaped patties. Repeat with remaining pork mixture. Chill at least 15 minutes or overnight.
In a large frying pan over medium heat, heat enough oil for pan frying. Place patties into pan and fry until cooked through. Serve with fried eggs and garlic rice.
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