3/4 pound russet [Idaho] potato - (abt 2) peeled, and
cut into 1/2" dice
1 1/2 tablespoons unsalted butter
1/2 pound salt cod fillets
1/4 cup chopped green onion
1/4 cup minced cilantro
1/4 cup chopped pitted oil-cured olives
2 teaspoons sesame oil
1 teaspoon salt
1 1/2 teaspoons minced garlic
1 teaspoon grated ginger
1/4 teaspoon freshly-ground white pepper
1/2 cup whipping cream
1 cup Japanese breadcrumbs (panko)
(or coarse dry breadcrumbs)
1 egg for coating
Pour 3 inches of water into a medium saucepan and bring to a boil. Add the diced potatoes, and cook until tender, 10 to 12 minutes. Drain the potatoes, return them to the pan briefly. (The heat from the pan will evaporate excess moisture from the potatoes.) Mash the potatoes until smooth, then whisk in the butter.
Using two large soupspoons, form about 3 tablespoons of the cod-potato mixture into an oval fish cake. Set the cod cake on a baking sheet and repeat with the remaining potato mixture.
Place a large skillet over medium heat and pour in 1/4 inch of vegetable oil. When the oil is hot - a corner of a cod cake will give off a lively sizzle when dipped in the oil - add as many of the fish cakes to the skillet as will fit without touching each other. (You may need to do this in two batches.) Cook, turning once, until golden brown, about 5 to 7 minutes.