Cambodian Sausage Patties /Saik Krok Khmer

Cambodian Sausage /Saik Krok Khmer

Servings: 4 servings
Print Recipe


  • 1 1/2 lb ground pork
  • 1/2 cup dried split mung beans (soaked overnight)
  • 1/2 cup dried roasted peanuts
  • 3 Tbsp sugar
  • 2 tsp salt
  • 1 large egg (beaten)

Spice paste:

  • 1 1/2 stalk lemongrass (thinly sliced)
  • 1 1/2 Tbsp chopped fresh cilantro stems
  • 3 cloves garlic (chopped)
  • 1 large shallot (chopped)
  • 6 kaffir lime leaves (use scissor to cut the middle veins out)
  • 1- inch galangal (peeled)
  • 1 dried chili de arbol
  • 4 Thai chili
  • 6 Tbsp coconut milk


  • 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)


Recipe for pickled carrots are here