Remove the carrots before they are fully cooked—they should be firm but not raw. Grate the carrots and set aside. When the potatoes are cooked, mash them and set aside as well.

In a separate bowl, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, then gently fold in the yolks. Next, fold in the carrot and potato mixture.

Use a large spoon to portion the mixture and fry the patties.

When done, transfer the patties to paper towels to remove excess oil.

Note: We don't add extra salt because the vegetables were cooked in salted water to taste, and the shrimp paste is already salty enough.