Combine red curry paste, vegan fish sauce (or soy sauce), and olive oil in a bowl. Add the tofu and nori and mix well. Cover and set aside in the fridge for at least 1 hour.

In the meantime, prepare the dipping sauce. Pound chilies and garlic into a paste with mortar and pestle, add coriander roots and palm sugar, pound until everything is mixed together and the sugar has dissolved. Mix in the vegan fish sauce (or soy sauce) and lime juice, adjust to taste, and dilute with some water if needed. You can also prepare the sauce by mixing all ingredients in a blender.

Remove tofu from the fridge, add kaffir lime leaves, potatoes, corn, and flour. Mix/knead with hands and add 1 tbsp of water at a time until you have a shapeable dough that holds together yet is a bit sticky. Adjust with more flour and water as needed as all flours are different.

Shape the mixture into small cakes with your hands. If using bread crumbs, coat them well in the bread crumbs.

Cover the bottom of a pan with oil and heat over medium heat. Carefully drop in the cakes and fry over medium heat until golden brown and crispy on both sides. Try to press in corn kernels on the surface of the cakes to avoid them from bursting when frying; be careful when frying them.

Let excess oil drip off and serve with the dipping sauce.