Place fish in food processor till smooth. Put into a bowl with eggs, cream, curry paste, salt, kaffir lime leaves, beans, bread crumbs, coriander, spring onion and lemon juice. Stir to combine then shape into patties no bigger than your palm.
Heat oil in frying pan over medium high, then shallow fry patties until golden on both sides and cooked though. Drain on paper towel before serving.
In a saucepan combine sugar, vinegar, fish sauce and chilli then simmer for 5 minutes. Pour into a heatproof bowl and allow to cool. Stir in carrot, cucumber and peanuts. Serve with fish cakes.
Kaffir lime leaves
Kaffir lime leaves can be found at import shops and sometimes in your supermarkets Thai food isle.