Asian-Style Fish Cakes - cooking recipe

Ingredients

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

Preparation

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.
Boil, steam or microwave the potatoes until tender; drain. Mash the potatoes in a large bowl until smooth.
Flake the cooled fish into the mashed potato; mash with a fork until the fish flakes are broken into smaller pieces.
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.
Meanwhile, for the dressing, combine all the ingredients in a small bowl.
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.
Serve the fish cakes with the dressing.