Ka Noom Pung Mu Tod
perkedel / meat balls

225 gr minced pork
4 slices (125) bread
1 onion
2 cloves of garlic
1 tsp black pepper
1 tsp salt or to taste
1 egg
oil for Deep Frying
warm water

Chop the onion and the garlic. Soak the bread in the water for 15 minutes and then squeeze out the water. Mix all ingrediënts and form round shapes about the size of an egg. Heat the oil in a wok and fry the perkedel until their golden brown and done.

For Indonesian perkedel add a tsp of nutmeg and use potatoes instead of bread

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