Grate potato or shred in a food processor. Put in a colander, sprinkle with salt and mix through. Let stand 20 minutes then squeeze out natural liquid. Place in a bowl and combine with cornflour.
Beat egg lightly and add it to potato along with remaining ingredients, except the oil. Combine well. heat oil in a large heavy-based pan. Ladle in potato mixture by the tablespoon. Patties should be about 6cm diameter.
Fry until golden (about 4 minutes) turn, and when each patty is crisp, drain on kitchen paper. Serve hot with nuoc cham dipping saurce.
Note : Taro roots or sweet potatoes can be substituted for potatoes.
