Yucatan Fish Cakes – – potato (russet, large, peeled and cubed into 1" pieces), fish ( cooked, see Yucatan Baked Grouper recipe), red onion (minced), garlic, chili powder (Mexican ), cumin (ground), cilantro (washed and chopped), egg (beaten), salt and pepper (to taste), cayenne pepper (optional), vegetable oil, Bring salted water to a boil and cook the potato pieces for five to six minutes, until half cooked. Drain and cool. ; Break cooked fish into bite-sized pieces, removing any bones and skin. ; Grate the potatoes into a large mixing bowl and add the fish, onion, garlic, chili powder, cumin, fresh cilantro and egg. Season with salt, pepper and cayenne. Press mixture into six even-sized patties. Refrigerate for at least one hour. ; Heat oil in a skillet over medium heat and gently lay the fish patties into the hot skillet. Cook the patties for about 5 minutes on each side, until golden brown on the outside and heated through. Drain on a paper towel. ; –