Fish cakes with Westfalia Guacamole

The delicate combination of avocado with lemon-flavoured avocado oil is perfect with these small fish cakes. Enjoy them hot or at room temperature as a meal, pack them in a lunch box or serve them when you entertain.

Serves 30 fish cakes


  • 500 g fresh hake fillets
  • 150 ml water
  • 2 strips lemon rind
  • 1 bay leaf
  • 4 peppercorns
  • 2 potatoes, peeled, cubed and cooked
  • 2 small sweet potatoes, peeled, cubed and cooked
  • 15 ml (1 tbsp) lemon juice
  • 60 ml (¼ cup) chopped fresh Italian parsley
  • 60 ml (¼ cup) chopped fresh chives
  • 1 egg, beaten
  • 125 ml (½ cup) cake flour
  • salt and pepper to taste
  • 125 ml (½ cup) dried breadcrumbs
  • 45 ml (3 tbsp) Wesfalia Plain Avocado Oil for frying
  • 1 tub Westfalia Plain Guacamole
  • 20 ml (4 tsp) Westfalia Lemon-Flavoured Avocado Oil
  • rocket leaves and lemon wedges to serve


  1. Place fish, water, lemon rind, bay leaf and peppercorns in a saucepan. Gently heat to a gentle simmer over a low to medium heat with a lid on for 5-8 minutes or until the fish is just cooked. Drain and allow the fish to cool. Flake fish and remove any bones and skin.
  2. Drain potatoes and sweet potatoes well and mash with a potato masher. Add fish, lemon juice, herbs, egg and flour. Season to taste and mix until well combined.
  3. Season breadcrumbs to taste. Shape mixture into small fish cakes and coat on all sides with the breadcrumbs.
  4. Heat oil in a large frying pan and fry fish cakes on both sides until golden brown. Drain on paper towel, keep warm and repeat with remaining fish cakes.
  5. Guacamole: Place guacamole in a bowl and pour oil over. Mix gently and season with pepper. Serve guacamole, rocket and lemon wedges with fish cakes.

Kitchen tips

  1. For a quicker version, substitute hake with 3 tins of tuna, drained and leave out step 1. Or use 400 g smoked snoek.

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