Blend fish, sauce, curry paste, lime leaf, galangal, lemongrass, coriander, egg, sugar, beans, and juice into a paste.
With damp hands, form walnut-sized balls, flatten into discs, and place on a floured plate.
Refrigerate the raw fish cakes until you are ready to cook.
Whisk vinegar, honey, 30ml water, lime juice, and fish sauce together for the dipping sauce.
Stir cucumber, carrot, shallot, and chilli into the sauce and rest for 30 to 60 minutes.
Heat groundnut oil in a frying pan and cook cakes for two minutes per side until golden.
Serve fish cakes on a banana leaf with sauce and lettuce garnish.