For the compote:
Heat oil over medium-high heat. Sauté carrots and shallots until shallots start to become translucent. Add garlic, ginger and chili flakes; continue to sauté until shallots just start to turn golden. Add sugar and mix well. Turn heat to high and allow the pan to sizzle while the sugar begins to caramelize. Add vinegar and shake the pan to deglaze it. Add water, pepper and salt; simmer over medium heat until the mixture has a jam-like consistency (5-10 minutes). Set aside.

For the cakes:
Melt butter over medium-high heat in a frying pan and sauté onions until they just start to turn brown. Add savoury and pepper; stir and remove from heat. Add onions to a bowl with the fish and mix enough that the fish breaks up. Add flour and egg to mashed potatoes; mix well. Fold in the fish/onion mixture until thoroughly combined, but try not to break up the fish too much. Form the cakes and dredge them in flour. Fry cakes in oil over medium heat until they are heated through and golden brown on the outside. Serve with Carrot Compote.
Yield: 12 cakes