Thai Fish Cakes
2 cooked fillets of salmon, cod, sole, or other fish torn or shredded into small pieces
2 cups mashed potatoes
about 1 cup oil for frying (peanut, sunflower, coconut, canola, or other vegetable oil)
approximately 1 cup flour OR 1 1/2 cups bread or cracker crumbs (bread or cracker crumbs make a crispier crust)
1 egg, beaten
Thai Sweet Chilli Sauce for the dip (or make your own dipping sauce)
PASTE:
2 tbs fish sauce
1 red or green chili, sliced (de-seeded if you prefer mild cakes)
3 green onions, sliced

1 tbs coriander
3 cloves garlic, minced
Place paste ingredients in a mini-chopper or food processor. Process well to create a paste. OR simply mince and stir everything together. Add the mashed potatoes plus the paste you made earlier to the fish pieces. Mix well. Now, using your hands, make small patties or cakes. Tip: if cakes won't stay together because they are too "wet", add a little flour or bread/cracker crumbs to the fish/potato mixture.
Make Ahead Tip: If making ahead of time, cover cakes and refrigerate (overnight or up to 48 hours beforehand).
Cover a counter-top or cutting board with flour or bread/cracker crumbs. Tip: to make bread or cracker crumbs finer, briefly blend in a food processor. Dip the fishcakes into the beaten egg, then turn them over in the flour or breadcrumbs to coat. Pour oil into a wok or frying pan, about 1 inch (or more) deep. Turn heat to medium-high (or around #7 on the dial). Oil is hot enough when bubbles begin to rise from the bottom of the pan, or when you see the oil "moving" ("snaking") across the bottom of the pan. Test it by dipping the edge of a fish cake into the oil - if it sizzles and begins to cook, the oil is ready. Fry fish cakes until golden brown, approximately 2-3 minutes on each side. Use tongs to turn the cakes. When they are done frying, place on paper towels (or a tea towel) to drain excess oil. Serve hot with Thai Sweet Chili Sauce* for dipping. Or make your own dipping sauce. 4 servings.