1/2 kg boneless fish steak ,minced,
1 tablespoon chopped krachai root,
1/4 kg winged beans or French beans, finely chopped,
1/2 teaspoon peppercorns,
1 egg, beaten,
1/2 teaspoon grated kaffir-lime rind,
1/4 cup chopped shallots,
1 tablespoon shrimp paste,
1/4 cup chopped garlic,
5-10 dried chillies, seeded, soaked, and shredded,
1/4 cup chopped lemon grass,
1/2 tablespoon salt,
1/2 tablespoon chopped coriander root,
1 cup vegetable oil,
1/2 tablespoon chopped galanga root

* Pound or grind together the shallots, garlic, lemon grass, coriander root, galangal root, krachai root, peppercorns, grated kaffir-lime rind, shredded dried chilies, salt, and shrimp paste to a fine paste.
* Put the minced fish in an electric blender, and blend in the curry mixture.
* Add the beaten egg. Pour the curried fish mixture into a large bowl. Mix in the chopped beans. Make flat, round fish cakes. Use about 1 spoonful of the fish mixture at a time.
* Heat the oil in a frying pan, and deep-fry the fish cakes until golden brown. Serve with cucumber dressing.