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Fish Cakes with Caper Sauce





1 tablespoon olive oil

1 onion, diced

1 red pepper, diced

1 stalk celery, diced

2 cloves garlic, minced

1 pound white fish like cod or haddock, cooked until it flakes

1 egg

1/4 cup mayonnaise

2 tablespoons Dijon mustard

1/4 chopped fresh parsley

dash cayenne pepper

salt and pepper

tapioca flour or rice flour to coat



1/4 cup capers

1/4 cup dill relish

1/4 cup mayonnaise

2 tablespoons dijon mustard

1 tablespoon fresh lemon juice

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

2 tablespoons fresh parsley, chopped

salt and pepper


Mix all sauce ingredients in bowl and chill in refrigerator while preparing fish cakes.


Sauté onion, red pepper, celery and garlic in oil until tender. Purée in food processor, then add fish and pulse in food processor until incorporated. Transfer to bowl and mix in egg, mayonnaise, mustard, parsley, cayenne, salt and pepper. If it seems really runny, you can add some tapioca or rice flour (or bread crumbs would probably work). Shape cakes into small rounds and coat in flour. Sauté in hot pan with olive oil, and serve with caper sauce.

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