Peel and finely grate one medium carrot and a fresh ginger root. 

Cook the potatoes in a saucepan of boiling salted water for about 15 minutes or until tender.

Drain, return to the pan to steam a little, then mash with the butter and season with cilantro/parsley, salt and pepper.

Add carrot and ginger to seasoned mashed potatoes. 

When cool enough to handle, shape into four even-sized balls, then flatten into cakes and coat in the breadcrumbs.

Heat a frying pan until hot, then add the oil.

Fry over high heat for about 2 minutes on each side, or until golden and piping hot.