|Minced cooked pork||1⁄2 Cup (8 tbs) (Fresh)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Sliced water chestnuts/Chopped celery||1⁄4 Cup (4 tbs)|
|Canned bean sprouts||1 Cup (16 tbs)|
|Eggs||5 , well beaten|
|Salt/1 teaspoon soy sauce||1⁄4 Teaspoon|
|Cooking oil/Margarine / shortening||1⁄2 Cup (8 tbs)|
|Hot boiled rice||1 Cup (16 tbs)|
1. Mix the chopped pork, onion, water chestnuts and bean sprouts in a bowl.
2. Beat the eggs in another bowl until creamy. Add them to the pork mixture with the salt.
3. Heat oil, margarine or shortening in a large frying pan until it is very hot, then drop the egg and vegetable mixture in like fritters by spoonfuls. Fry them on 1 side, then turn and fry on the other, cooking the fritters 10 minutes in all. Drain them on paper towels. Place on a hot serving dish.
4. Stir the sauce left in the pan and pour over the fritters.