Fish cakes - the ultimate comfort food

I love fish cakes!
I can have them for lunch and dinner (breakfast is too early for most foods, in my humbe opinion) , but too often, store bought fish cakes tastes too bland and - frankly - the texture is rubbery.

I prefer to make my own fish cakes. Real home made fish cakes, with a lot of taste.
These fish cakes are so good, they should be prescribes by doctors!

Broiled fish cakes with ginger and chili
(serves 4)

2 baking potatoes
Salt to taste
1 1/2 pounds fillet of cod
2 teaspoons peeled and minced ginger
1 fresh medium hot red chile, minced
2 tablespoons heavy cream
Freshly ground black pepper to taste

2 tablespoons canola oil
Lime wedges.

Boil potato in salted water to cover until it is tender but not mushy.
Meanwhile, place fish in a skillet. Add water to cover, salt the water, and bring to a boil. Turn down heat. Cover, and set a timer for 10 minutes. After that time, use a slotted spoon to remove fish to a bowl.
When potato is done, peel it and mash it with the fish. Add heavy cream and seasonings, along with some salt and pepper, and work the mixture with your hands until it is well blended. Shape into 6 equal burger-shaped patties.

Preheat broiler, and set rack about 4 inches from heat source. Brush patties on both sides with oil, then place on a non-stick baking sheet. Broil carefully, until nicely browned on top, then turn and brown on the other side.
Serve hot, with lemon wedges.

The fish cakes before broiling.