Combine cabbage, onion, and carrots in a bowl and season with salt and pepper.
Mix in mayonnaise, wasabi paste, and lime leaves.
Combine mashed potatoes, sweet potato, mayonnaise, spring onions, chillies, herbs, and spices in a large bowl.
Form the mixture into eight 7cm rounds and chill in the fridge for one hour.
Prepare three separate bowls containing flour, beaten eggs, and breadcrumbs.
Coat each cake in flour, then egg, and finally breadcrumbs.
Heat oil in a heavy-bottomed saucepan until a breadcrumb sizzles.
Fry cakes in batches for 4-5 minutes until golden and drain on kitchen paper.
Serve cakes with coleslaw, fresh coriander, and lime wedges.