Add all the ingredients except the oil in a food processor and blend until smooth. Get your oil hot, and make the paste into patties that are about 2 inches in diameter and 1 inch thick. Working with wet hands makes this job easier. Deep fry until golden-brown then drain on paper towels. These are great fresh out of the oil, but you can store in an airtight container and reheat them. I made these the day before and they also freeze well. Serve them with cucumber salad.
Recipe by Have You Eaten, SF? at https://haveyoueatensf.com/thai-dinner-party/