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
FOR THE FISH CAKES
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
dill and caper guacamole
4 ripe avocados
60ml (¼ cup) capers, chopped
30g fresh dill, chopped
juice of 1 lemon
salt and black pepper
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.