1 1/2  pounds        fresh fish fillets
   1 1/4  cups          mashed cooked potatoes
   2                    eggs -- beaten
   2      teaspoons     salt
   1      teaspoon      fresh pepper
   1      bunch         green onions -- minced
     1/4  teaspoon      ground cardamom
   1 1/2  teaspoons     grated orange peel
   1      tablespoon    chopped fresh cilantro
   2      tablespoons   chopped fresh parsley
                        flour or cornmeal for rolling cakes
   4      tablespoons   vegetable oil
                        ***Sauce***
   1      carton        sour cream
   1      teaspoon      horseradish -- or to taste
makes 12 cakes
Pat fillets dry with paper towel then place fillets in food processor or
grinde
r.  Cook and mash potatoes.  Set aside and cool.
In a bowl, mix together all remaining ingredients except vegetable oil. 
Add fi
sh and potatoes to mixture, shape into 2-inch patties.	Dust patties in
flour o
r cornmeal.  Heat vegetable oil in saute pan until hot.  Saute cakes until
gold
en brown on both sides.  The should be firm but not overcooked, about three
min
utes on each side.
Sauce:
Mix sour cream and horseradish together.
Variations:  Serve with curry Mayonnaise or Apricot Chutney.