Mix the curd cheese with an egg, vanilla sugar, honey or cane sugar, lemon zest and lemon juice and raisins. Cut the banana into small cubes. Cut the brioche or croissant into small cubes and add to the curd mixture with the banana. Let it steep for 10 minutes.
Cut off about 12 servings, possibly with a tablespoon. Shape small patties with slightly moistened hands and turn them in the whisked second egg and almond flakes.
Heat half the amount of clarified butter or butter in a non-stick pan. Place the patties and fry them over low heat for about 2 minutes on each side. Drain on paper towels. Fry the remaining patties in the remaining fat.
Serve dusted with powdered sugar, ideally served with a fruit sauce (e.g. strawberries pureed with powdered sugar).