Fishcakes with Dijon-Mayo Capers Dipping Sauce

By Aida Dessouki • September 29, 2015

4 servings
30 min
Fishcakes with Dijon-Mayo Capers Dipping Sauce

This is a perfect fish recipe for kids especially if they are not fish fans. They will definitely like it!

Note: It is preferable that you use tuna soaked in water not oil. Also, you can prepare the dipping sauce in advance and refrigerate it.

Recipe by Aida Dessouki – baker and caterer at


  • 250 gram fish fillet - سمك فيليه
  • 1/4 cup breadcrumbs (and more for coating) - بقسماط
  • 1/4 cup parsley (chopped) - بقدونس
  • 1/4 cup mayonnaise - مايونيز
  • 1 teaspoon ground coriander - كسبرة ناشفة
  • 2 red onions (minced) - بصل أحمر
  • 2 teaspoon Dijon mustard - مسطردة ديجون
  • 1 can tuna fish (washed & drained) - تونة
  • 1 medium egg - بيضة
  • 1/4 cup mayonnaise - مايونيز
  • 1 tablespoon parsley (finely chopped) - بقدونس
  • 1 tablespoon capers (washed & drained) - حب الكبر
  • 1 small red onion (minced) - بصلة حمراء
  • 1 lime - ليمون بلدي

Step by step

  1. In a large bowl, mix fish, breadcrumbs, parsley, 1/4 cup mayonnaise, ground coriander, minced red onions, mustard, tuna and egg. Season with salt and pepper.
  2. Put more breadcrumbs in a plate. Form mixture into patties using around 1/4 cup of the mixture per patty, then coat each side with breadcrumbs.
  3. Heat a skillet over medium-high heat with enough oil to coat the bottom and cook the fishcakes until browned on both sides, about 3 minutes per side. Remove and place on kitchen paper to drain the excess oil.
  4. Mix all ingredients of the Dijon-Mayo Caper Dressing in a medium bowl together until smooth. Refrigerate until ready to use.


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