Ingredients

1 lb ground pork
1 tablespoon kaeng kua curry paste
1 egg, beaten, in separate dish
3 tablespoons water
2 tablespoons fish sauce
1 tbsp shredded lime leaves
2 tbsp chopped green onion
3 cups vegetable oil

Ajad
4 tablespoons white vinegar
1 teaspoon sugar
2-3 tablespoons cucumber,very coarsely chopped,or sliced
2 shallots (purple onions) chopped
3-4 Thai (or other small variety) fresh chili peppers,thinly sliced

Method
Mix ground pork with curry paste using wooden spoon, then add egg, water, fish sauce, lime leaves and green onion. Mix well. Form into balls, approximately 1 tbsp each, and flatten into 1/2 inch thick patties. Heat oil in a wok add the pork patties and fry over moderate heat until golden. Remove, drain on paper towels and serve with pickled ginger and/or ajad.

Ajad: Combine the ingredients, and leave to stand overnight.