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1
Put the potato chunks into a saucepan of water and bring to the boil, then reduce the heat and simmer for about 10 minutes or until tender.
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2
Drain well.
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3
If you have a steamer, steam the fish in it above the simmering water of the potatoes - the fish is cooked when the flesh just flakes when tested with the tip of a knife.
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4
Otherwise, while the potatoes are cooking, poach the fish in a saucepan of gently simmering water or milk for about 5 minutes (or cook in a microwave).
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5
Leave the fish to cool slightly, and when cool enough to handle, check it for bones and break into rough flakes.
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6
Put the breadcrumbs on a plate.
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7
Mash the potatoes and then mix with the chilli, coriander, spring onion greens, ginger, garlic (if using), lime rind and 1 teaspoon salt.
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8
Add the beaten egg to the mixture to bind it.
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9
Pour the lime juice over the flaked fish, then sprinkle on a little salt and gently stir it around with your fingers to season the fish well.
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10
Gently stir the flaked fish into the potato mixture.
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11
Form into 4 fishcakes, about 4-5cm (11/2-2in) thick.
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12
Pat them on both sides with the breadcrumbs, then put on a clean plate, cover loosely and leave in the fridge for 30 minutes to firm up a little.
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13
Heat the oil in a frying pan over a medium-low heat.
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14
Add the fishcakes and cook for about 3 minutes on each side until the outside is nicely brown and they are hot all the way through.
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15
Serve with lime wedges and, if having them for lunch or supper, a salad.
