These gluten-free fish cakes from Delish Sisters, Tasty Food Made With Love, R300, Penguin Random House by Kate and Rebecca Lund, make a quick lunch or dinner when you just don’t feel like cooking

(Makes 18)




water to cover the sweet potatoes

5ml (1t) sea salt
500g sweet potatoes, peeled

500g firm white-fleshed fish, salmon or trout (deboned fillets)

salt and black pepper, to taste

2 cloves garlic, crushed

zest and juice of 1 lemon

60g fresh dill, finely chopped

60g fresh chives, finely chopped

5ml (1t) chilli flakes

375ml (1½ cups) gluten-free oat flour

60ml (¼ cup) extra virgin olive oil

lemon wedges

dill and caper guacamole

4 ripe avocados

60ml (¼ cup) capers, chopped

30g fresh dill, chopped

juice of 1 lemon

salt and black pepper


lemon wedges

fresh chives, chopped


1. Bring the water and sea salt to the boil in a big pot on the stove.

2. Chop the sweet potatoes into rough 3cm blocks, and toss them into the rapidly boiling water for about 15 minutes or until soft.

3. Drain the sweet potatoes and set aside to cool.

4. Lightly season the fish fillets with a bit of salt and pepper.

5. Heat a non-stick pan on the stove to a medium heat and brush the base with a little olive oil. Pan-fry the fish fillets for 8–10 minutes depending on the thickness. Cook until the fish just starts to flake.

6. Place the sweet potatoes in a large bowl and roughly mash them. Don’t worry to get perfectly smooth mash here!

7. To the mashed sweet potatoes, add the garlic, lemon zest and juice, chopped herbs and chilli flakes then mix well.

8. Add 250ml (1 cup) of the oat flour and mix it in.

9. Flake the cooked fish into the sweet potato mixture. Gently combine, taking care to not break the fish up too much. Season to taste.

10. Shape the fish cake mixture into little patties and dust with the remaining oat flour.

11. While you are making the fish cakes, heat the remaining oil in a large non-stick pan on the stove to medium heat.

12. Fry the fish cakes for 4–5 minutes on each side until they are golden in colour. Remove from the pan and transfer to paper towel to drain any excess oil.

11. To make the guacamole, remove the avocado flesh from the skins and place in a bowl with the remaining guacamole ingredients.

12. Mash with a fork until combined but still lovely and chunky.

13. Serve the fish cakes with the guacamole, lemon wedges and a sprinkle of fresh chopped chives.