Asian-Style Fish Cakes

• 1 3/4 lbs firm white fish fillets
• 3 medium potatoes (about 1 1/3 lbs), coarsely chopped
• 2 None green onions, thinly sliced
• 1 clove garlic, crushed
• 1 tbsp finely grated fresh ginger
• 1 None small red chili pepper, finely chopped
• 1 None egg, lightly beaten
• 1 1/2 cups panko breadcrumbs
• 1/2 cup olive oil, for frying
• None None FOR THE DRESSING
• 2 tbsp mirin
• 1/3 cup soy sauce
• 2 tbsp fish sauce
• 2 small red chili peppers, seeded and finely chopped
• 1/3 cup lime juice
• 2 None green onions, thinly sliced

1. Preheat the broiler to high. Place the fish on an oiled foil-lined baking pan; season to taste. Broil for 12 mins or until fish is just cooked through. Set aside to cool.
2. Boil, steam or microwave the potatoes until tender; drain. Mash the potatoes in a large bowl until smooth.
3. Flake the cooled fish into the mashed potato; mash with a fork until the fish flakes are broken into smaller pieces.
4. Add the green onion, garlic, ginger, chili pepper and egg to the potato mixture; stir well to combine the ingredients. The mixture will be quite moist. Season to taste. Divide the mixture into 12 portions and using damp hands, shape the mixture into 2 3/4-inch patties. Refrigerate for 10 mins. Place the breadcrumbs in a shallow bowl; gently coat the patties in the crumbs.
5. Meanwhile, for the dressing, combine all the ingredients in a small bowl.
6. Heat the oil in a large heavy-bottomed skillet on medium heat. Cook the fish cakes, in two batches, for 4 mins each side or until heated through and golden on both sides.
7. Serve the fish cakes with the dressing.

potatoes, green onions, clove garlic, ginger, red chili pepper, egg, breadcrumbs, olive oil, dressing, mirin, soy sauce, fish sauce, red chili peppers, lime juice, green onions

Taken from recipes-plus.com/api/v2.0/recipes/35497 (may not work)