Fit the Knife Blade.
Add garlic, ginger, chilli, coriander, lime juice, lime zest, salt and pepper into the Appliance bowl.
Pulse until paste forms.
Then add some of the leftover mashed potatoes, fish, salt and pepper.
Tip: Work in batches.
Blend until combined on speed 1.
Transfer the mixture into a medium bowl.
Repeat the same process with the remaining potatoes and fish.

Add flour, beaten eggs and polenta into three separate bowls.
Using wet hands, shape the potato and fish mixture into 6-8 round patties.
Coat each patty with flour, then eggs and polenta.
Add oil into a frying pan.
Heat until hot on a medium-high heat.
Add three fishcakes into the pan.
Fry on each side until golden for 3-5 minutes.
Remove from the pan and keep warm.
Repeat the same with the remaining patties.

Alternative cooking method:
Line a baking tray with parchment paper.
Preheat the oven to 180ºC.
Place the fishcakes on the baking tray.
Drizzle with a little oil.
Bake until golden for 20 minutes at 180ºC.

To serve
Serve with sweet chilli sauce or sriracha mayo (or both).
Garnish with sliced spring onion and lime wedges.

Substitutions
Ginger can be replaced with 2 cm piece fresh ginger, cut into quarters.
Red chilli can be replaced with green chilli.
White fish can be replaced with salmon or drained tinned fish.
If you do not have polenta, coat the fishcakes in breadcrumbs instead, or just cook them immediately after coating in the egg and flour.