Spicy fishcakes

This is one of those dishes that I used to make a lot, and then inexplicably just forgot about. I hadn't made it in months, at least, but then had the sudden fancy for it last night.

I use canned fish, usually mackerel, salmon or sardines. This time it was sardines. Mashed potato as a base to hold everything together. I've experimented with other things instead of the potato. Squash was ok, but not really right texturally and the flavour was too obtrusive. Yellow sweet potato likewise, though the flavour was good. This time I used white sweet potato, which was excellent - it had the texture of regular potato, and the flavour complemented the other flavours perfectly. I like white sweet potato a lot, but they're not so easy to find as yellow sweet potatoes. When I see them, I stock up.

Spices vary but it's usually coriander, cumin, ginger, chilli and turmeric. Some creamed coconut. Add to the mashed potato, with chopped onion, lemon juice and the fish. Fry in rissole shapes. I used the olive oil from the sardine cans.

It was really, really good.