Haddock and sweet potato cakes; spinach and coconut rice.

Inspired by one of the main courses we made at Food Chain on Sunday, I did haddock and sweet potato cakes for dinner last night.

• 2 haddock fillets, wrapped in foil, cooked in the oven until slightly underdone, skinned, flaked
• 2 large sweet potatoes, baked, peeled, mashed (you could peel, boil, and mash them instead if you preferred)
• 3 cloves garlic, handful of fresh coriander (cilantro), small piece of root ginger, 4 small shallots, all finely chopped (I used my mini-chopper)
• 2 spring onions, finely sliced
• finely-chopped fresh chillies to taste, if you have them (I didn't)
• 1½ eggs, beaten (the remaining ½ egg is used for breadcrumbing)
• enough fresh breadcrumbs to make the above ingredients not be sloppy when you mix them all together

Mix it all together, form it into flat cakes, egg-and-breadcrumb the cakes, stick them in the fridge to firm up a bit, then fry or bake them. These quantities made six cakes; you'll want one or two per person, depending on how hungry you are and how much rice you make. rjw1 ate two; me and uon ate one each.

To make the spinach and coconut rice, bring a can of coconut milk to boil with some water (um, maybe a can and a half's worth? maybe more), then add 225g rice (I used Waitrose “Thai rice”) and about a cup of pre-blanched spinach, finely chopped. Squeeze in some squeezy garlic, mix, and cook with the lid on until the rice is done and the liquid is all gone. Sprinkle with finely-sliced spring onion to serve.

Served this with a selection of chilli sauces, and lemon wedges. Squeeze the lemon juice over both fishcakes and rice.