Perhaps your new favorite bean dish:
Whisk flour, eggs, fish fillet, fish sauce and curry paste in a food processor (food processor with a beater) until well combined. Pour the fish mixture into a large bowl. The flavor of the curry paste may vary, so to check the seasoning it is best to cook a small spoonful in the microwave, perhaps adding more fish sauce.
Cut the snake beans into thin pieces and the kaffir lime leaves into very fine strips. Add both to the fish mixture by hand, kneading well for a few minutes.
Heat a frying pan, add the oil. Form a fingertip-sized piece of fish mixture into the oil, when it sizzles heartily, the oil is hot enough.
Take balls of 5 cm ø from the fish mixture and form them into flat cookies 2 cm thick. Fry them in portions in the hot oil until well browned on both sides.
Serve warm with cucumber ajaad.
Cucumber Ajaad: Heat rice vinegar with the sugar until dissolved. Add the fish sauce and cool.
When the vinegar syrup has cooled, add the peanuts, shallots, cucumbers and chilies, fold through and bring to the table as an accompaniment to the fish fritters.