Put all the ingredients apart from the oil into a bowl and mix well to combine.
Wet your hands and shape the mixture into small patties about 1.5 cm thick
Heat the oil in a wok or deep frying pan to 180 degrees. Always be careful while frying and never fill the pan more than halfway. You can also use a deep fat fryer if you have one.
Cook the patties in batches for around 5 minutes or until crisp and golden and cooked through.
Remove with a slotted spoon or frying sieve and transfer to kitchen paper to drain.
(optional) For a nice garnish, turn the heat down a bit and fry a couple of dried long chillies and a few lime leaves for a minute or so. Be careful as the chillies will pop if you don't pierce them first!
Serve with some fresh herbs, raw green beans, cabbage, cucumber and Nam Jim Jaew dip.