Fish-Stuffed Potato Patties

1 lb baking potatoes (about 4 small)

3 tsp salt or to taste, divided

8 oz fish fillet (any variety), skinned

½ tsp turmeric

1 tsp cider vinegar

1 tbsp oil

¾ cup finely chopped onion

1 tbsp raisins, chopped

1 tbsp raisins, chopped

1 tbsp minced green chiles, preferably serranos

1 tsp soy or Worcestershire sauce

1 tsp cayenne pepper

½ tsp freshly ground pepper

½ tsp granulated sugar

3 tbsp cilantro, chopped

Oil for pan-frying

1 egg, lightly beaten

¾ cup dry bread crumbs

In a saucepan of boiling water, cook potatoes until tender, 20 to 25 minutes. Drain. When cool enough to handle but still warm, peel and mash. Mix in 1 tsp of the salt. Divide into 6 equal balls.

Place fish in a saucepan with 1 cup water. Add turmeric, vinegar and ½ tsp of salt. Bring to a gentle boil over medium heat. Cook until fish flakes easily with fork. Drain and flake fish.

In a skillet, heat oil over medium heat. Add onion and sauté until golden, 6 to 8 minutes. Add fish, raisins, chiles, soy sauce, cayenne, remaining salt, pepper and sugar. Mix well and remove from heat. Mix in cilantro. Divide mixture into 6 portions.

To make patties: Flatten a potato ball between your palms. Supporting flattened disk in the one hand, press gently with fingers of other hand to make a cup. Place one portion of the stuffing into cup. Cover by gently pressing cup to enclose stuffing. Press filled patty between palms to even out shape. Make sure sides are sealed. It should be 3 ½ to 4 inches (9 to 12 cm) in diameter. Continue to make remaining mixture into patties in the same way.

In a skillet, heat ½ inch (1 cm) oil over medium heat. Dip each patty into beaten egg, then press into bread crumbs. Fry, in batches, without crowding, until bottoms are golden brown, 2 minutes. Flip and fry until golden brown, 2 to 3 minutes. Drain on paper towels.