In a large bowl, mash the potatoes. Add the fish, eggs, flour, McCormick Thyme Leaves, Garlic Powder and Chives Chopped. Season well with McCormick Sea Salt and Black Pepper and mix until well combined. Set aside.
To make salsa; in a medium serving bowl combine pineapple, lime zest and juice, McCormick Ginger Ground, Chilli Flakes and Mint Leaves and set aside.
Heat about 1cm of oil into a large frying pan over a medium-high heat. Place 1/3 cup of fritter mixture into hot oil and fry, turning, until golden. Lift fritters out of oil, drain and place on a paper towel lined tray, keeping warm. Repeat with remaining mixture.
Serve fritters warm with prepared salsa and mayonnaise.
You can substitute the cod with a well- drained can of red salmon.