Back to basics

To be honest, guys, I'm struggling with creativity these days.  I feel like my creative "juices" are being used up as I start to get back into playing piano for the first time since college, work out, and (once again, I'm not doing this again) lose weight.  Oh and I work.  So less time for me!  But I still like talking about what Peter and I are eating these days, and we ARE doing some things that I haven't talked about.
One of the things that I've been trying to perfect the last year or so are fish cakes.  Peter ate these a lot during his upbringing (good call Mary Jane!) and, after he told me this, I decided to endeavor on them myself.  These aren't so dissimilar from the lentil cakes that I made, but I want to showcase this more as a method than a set RECIPE.  As a result, I've talked about a couple variations on the version that I'm making here afterwards.    One of them I've done, one just sounds good to me.  :)  If someone ends up making them, please let me know how they turn out!  Frankly, I'd love to hear about anything you make that I've written or inspired you to try.  Onward!
Sorry, guys, but I wasn't able to get a picture.  There are a couple pretty ones, but my laptop isn't compatible with the camera's card!

Basic fish cakes
Serves 3 (hungry) or 4 (normal)
1 lb frozen fish filets (in this case I used flounder; cod or tilapia also work well)
2 medium russet potatoes, chopped
Water to cover potatoes
1 cup breadcrumbs
1 tablespoon green goddess spice mix, or spices of your choice
2 eggs, lightly beaten
1 tsp salt
cracked fresh pepper
1 tsp canola or peanut oil
Lemon wedges, for serving

Combine the potatoes and water in a pot over high heat; bring to a boil and cook until potatoes are fork-tended.  RESERVE THE WATER and remove the potatoes to a medium-large bowl; mash.  Submerge fish in reserved water, and simmer over medium heat until fish flakes.  Remove from water and roughly chop.  Combine fish, potatoes, and everything else except for the oil in the potato bowl, and mix thoroughly (I find using my hands to be the most effective method).  Heat oil over medium-high heat in a heavy bottomed frying pan.  Form the mixture into patties, and cook, turning over once, 2-3 minutes on each side or until there's a nice color on them.  Remove, and serve with lemon wedges.  We enjoyed them with steamed broccoli, though a salad is also delish!

Spice variations:

1tsp  each sesame seeds and ground ginger
Serve with soy sauce and chili sauce combination
We've eaten this!  Very tasty!

1 tsp each cumin, chili powder and garlic powder
Serve with sour cream and lime
YUM.  Someone please try this!