Steam fish until cooked, approximately 8-10 minutes, set aside to cool.
Boil potatoes in saucepan, drain, mash coarsely, set aside to cool.
Flake the fish with a fork and add to potato with spring onions, ginger, chilli, coriander, mint and 1 egg.
Mix well and season with salt and pepper.
Shape the mixture into 1/3 cup patties, or the size required.
Beat remaining egg with a fork and dip the patties into the egg and then into the breadcrumbs.
Heat oil in a fry pan, shallow fry the fish cakes on both sides until lightly browned, drain on kitchen paper.
Serve with a salad, sweet chilli sauce and lemon or lime wedges.
