Thai fishcakes served with Thai cucumber salad

Name: Thai fishcakes served with Thai cucumber salad
Ingredients: 500g/1lb 2oz fish fillets (whiting, pollock, coley, etc); ½ red pepper, chopped; 2 red chillies, chopped; 2 tbsp coriander; 3 spring onions, finely chopped; 2 cloves garlic, chopped; 1 stalk lemongrass, tender part only, chopped; 1 tbsp fish sauce; 125ml/4fl oz coconut milk; 1 whole egg; 125g/4½oz green beans; vegetable oil; 2 cucumbers peeled, halved lengthways and de-seeded; 35g/1¼oz caster sugar; 50ml/2fl oz rice vinegar; 2 hot chillies, finely diced; 2 shallots, finely diced; 2 tbsp chopped coriander leaves; 40g/1½oz roasted peanuts, chopped; ½ tbsp nam pla (fish sauce)