Quarter potatoes. Roughly chop shallots, bird’s eye chillies, celery and garlic.
Put all the chopped into a mortar, crush with a pestle and transfer the mixture into a bowl.
Put mint leaves, coriander leaves and roasted peanuts into the same mortar and crush with the pestle. Transfer the crushed ingredients into the same bowl.
Place quartered potatoes in the same mortar and crush with pestle. Transfer this into the same bowl. Add salt and mix well. Add cornstarch and mix well.
Heat sufficient oil in a non-stick pan.
Grease your palms with oil, divide the potato mixture into 12 equal portions, shape them into balls, flatten to make patties and place on the worktop. Sprinkle cornstarch on half the patties through a sieve.
Shallow-fry the patties in hot oil, turning them once, till crisp and brown on both the sides. Drain on absorbent paper.
Break egg in a bowl and whisk well. Dip the remaining patties in it. Shallow-fry these patties in the same hot oil, turning them once, till crisp and brown on both the sides. Drain on absorbent paper.
Arrange all the patties on a serving plate, garnish with micro greens and serve immediately.