Place all the ingredients for the fish cakes except the fish in a food processor and whizz until as smooth as possible. Add the fish and pulse until just combined. Shape into 12 patties and refrigerate until ready to cook.
Mix all the ingredients for the dipping sauce together and leave to infuse for at least 30 minutes.
To cook the fishcakes heat the oil in a large non stick frying pan over a moderate to high heat. Cook the fish cakes on each side until nicely browned and cooked through.
Serve while hot, with the dipping sauce in small bowls alongside.