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1
Boil the potato in salted water to cover until it is tender but not mushy, 30 to 40 minutes.
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2
Meanwhile, put the fish in a skillet that can later be covered.
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3
Add water to cover, salt the water, and bring to a boil over high heat.
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4
Cover, turn off the heat, and set a timer for 10 minutes.
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5
Use a slotted spoon to transfer the fish to a bowl.
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6
When the potato is done, peel it and mash it with the fish.
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7
Add the ginger, cilantro, and chile along with some salt and pepper to taste and work the mixture with your hands until it is well blended.
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8
Shape into 8 equal burger-shaped patties.
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9
Preheat the broiler and set the rack about 4 inches from the heat source.
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10
Brush the patties on both sides with the oil, then place on a nonstick baking sheet.
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11
Broil carefully until nicely browned on top, then turn and brown on the other side.
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12
Sprinkle with more cilantro and serve hot, with lime wedges.
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13
Panfried Fish Cakes: Increase the oil to 1/3 cup, or more if necessary.
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14
Heat about 1/16 inch oil in a large skillet over medium-high heat.
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15
When it is hot (a pinch of the fish mixture will sizzle immediately), add the cakes.
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16
Cook, turning once, until brown on both sides, about 10 minutes total.
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17
Substitute minced garlic, shallot, scallion, or onion for the ginger and parsley for the cilantro.
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18
Season with a grating of nutmeg or a teaspoon or more of curry powder (in place of the seasonings in the original recipe).
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19
Add 1/4 cup or more sour cream and a little butter to the potato as you mash it.
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20
Add minced yellow or red bell pepper to the mix.
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21
Serve with Mayonnaise (page 305) or tartar sauce (page 306), Worcestershire sauce, or any other condiment
