To make mashed potatoes, peel and cut the potatoes into chunks. Boil the potatoes in water for 15–20 minutes or until tender.
Put the fish in a shallow pan with enough water to cover it and add half of the lime juice.
Put to boil, turn the heat to low and cook for 1 minute.
Remove the pan from the heat, cover it, and leave it for four minutes. Drain the fish and break up its flesh with a fork, discarding any bones or skin.
Mix the potatoes and fish with a fork, adding the lemongrass, curry paste, spring onions, garlic, coriander, ginger and lime juice.
Transfer the flour to one plate; the eggs to another plate and the breadcrumbs to a different plate.
Take about one tablespoon of the fish mixture and form it into a fishcake.
Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
Heat the oil in a nonstick frying pan. Add half the fishcakes and cook over medium heat for about 3 minutes on each side or until golden.
Cook the rest of the fish cakes; use the remaining oil.
Mix all the ingredients for the dipping sauce and heat for a minute. Do not let it boil.
Serving Suggestions: Place each fishcake on its plate with a veggie salad and serve with a small dish of the sauce.