Cut fish into chunks and place into food processor. Pulse a few times to chop fine.
Add remaining ingredients and pulse a few times to combine.
Using a large scoop, scoop out mixture and form into cakes, using your hands.
Place on a wax paper lined baking sheet and refrigerate at least 30 minutes.
While fish cakes are in the refrigerator, heat a skillet with about an inch of vegetable oil.
Cook fish cakes, in batches, in the hot oil, until done and browned, turned when necessary.
Drain on a paper-towel lined pan.
Serve plain for with Chipotle Dipping Sauce.