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["Put the potatoes, carrots & onion in a medium-sized saucepan with a cover.", "Lay the fish on top and sprinkle with salt and pepper to taste.", "Pour in enough water to just barely cover the vegetables, just up to the bottom of the fish.", "Watching carefully, bring the water just to the boil.", "Then lower the heat, cover and simmer for 1/2 hour to 45 minutes, until the vegetables are tender and the fish is cooked through.", "Check during the cooking time to make sure the water hasn't boiled off.", "If needed, you can add more water.", "Remove from the heat, drain the fish and vegetables, and place in a large bowl.", "Let cool until it's room temperature, or close to it.", "Add the egg and ginger, and with a hand-held chopper or a potato masher, mix and mash it up well.", "Then add the matzoh meal (or cracker crumbs), starting with about 1/3 cup.", "You texture you want is stiff enough so you can shape them into patties that will retain their shape well, but you don't want to put to much meal or crumbs to overshadow the flavors.", "Taste and adjust seasonings if necessary.", "Put some more matzoh meal (or cracker crumbs) into a shallow bowl.", "Shape the fish mixture into oval patties about the size of a small palm (maybe about 3 1/2"" x 2 1/2"" or so) and about 3/4"" to 1"" thick.", "Dredge both sides in the matzoh meal.", "Heat about 1 1/2 to 2 tbs vegetable oil in a large frying pan on a medium heat, and swirl around to coat the pan.", "Add the fishcakes, browning on one side, then turning to brown on the other.", "Remove to a plate covered with a paper towel to drain.", "Add a little more oil to the pan as you cook the fishcakes if needed.", "Repeat until all the fishcakes are cooked."]
