Stack all the kaffir lime leaves and roll them tightly. Slice the roll of leaves into very thin strips. Slice green beans into cross-sectional pieces, 1/8 inch (1/4 cm.) thick.
Mix all the ingredients, except for the kaffir lime leaves and green beans, in a bowl. Stir until the mixture becomes a paste with smooth and shiny consistency again. For some pastes, it takes 3 minutes to get the smooth texture. For other fish pastes, you may want to use a mixer on low power because you'll be churning it for 1/2 hour by hand. There's no way I've found to make sure that the paste is good before working with it. Then, add kaffir lime leaves and green beans and stir again to mix them in.
In a flat bottom pan, heat up the oil on medium heat. Test the temperature by dropping a smaller piece of the mixture in. When the oil is ready, the mixture should puff around the edge. Once the oil is hot enough, drop a tablespoonful in the pan. When the down side has cooked, use a spatula to loosen the tod mun, then flip the uncooked side down and push it down with the spatula to make it flat like a pancake. Flip again to get both sides brown. Drain or pat with paper towels to remove the oil. Serve hot