butterbean fishcakes

butterbean fishcakes

These butterbean fishcakes are gluten-free and packed with flavour.

  • 35 mins
  • 4-6
  • Easy

INGREDIENTS

FOR THE CREAMY SWEET POTATOES

  • 500g sweet potatoes, cut into thin wedges (skin on)
  • olive or avocado oil, for drizzling
  • 125ml mayonnaise + extra
  • 125ml plain yoghurt
  • juice of 1 lemon + extra

FOR THE FISHCAKES

  • 500g white fish, skin and bones removed
  • 60ml gherkins, chopped
  • handful dill, chopped + extra
  • 400g tin butterbeans, drained
  • 180ml gluten-free crackers, finely crushed
  • olive or avocado oil, for frying

METHOD

  1. For the creamy potatoes, preheat oven to 220°C. Place the sweet potatoes on a tray and drizzle with
    oil. Roast for about 20 minutes, turning halfway until cooked.
  2. Combine the remaining ingredients with the extra dill. Season. Mix through the hot potatoes.
  3. For the fishcakes, blitz together the fish, gherkins, dill and butterbeans. Season. Shape into 80ml patties.
    Coat with the crackers.
  4. Heat a splash of oil on medium and cook the fishcakes, in batches, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with the creamy sweet potatoes, extra mayo and lemon.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Magazine issue date: February, 2019


Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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