Place the soaked mung beans and peanuts in a food processor and coarsely chopped them. Scoop out and set aside
In the same food processor, grind all the ingredients for spice paste in a blender into space consistency. You may add a bit more coconut milk if you need to get it going
Mix the mung bean mixture, the spice paste, and ground pork and the rest of the ingredients
Wet your hands and shape 3 to 4 tablespoon of the sausage mixture into patties about 1/2-inch thick
Preheat a large non-stick skillet over medium to high heat with 1 Tbsp of oil. Pan fry the patties until they are golden brown, about 8 minutes on each side
Serve with rice, bread, or salad, and pickles if you wish. I happened to have pickled carrots (see note)