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Bluefish Cakes with Sun Dried Tomatoes

blue fish cakes
  • 4 ServingsServings


  • 2 medium Yukon gold potatoes
  • 2 cup crumbled cooked bluefish
  • 1 large egg
  • 1 thick scallion, finely chopped
  • 1/4 cup chopped black imported olives
  • 1/4 cup chopped sun dried tomatoes
  • 3 tablespoon chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • salt and freshly ground black pepper to taste
  • all-purpose flour for dredging, about 1/4 cup (or use Panko)
  • 2 tablespoon butter
  • 2 tablespoon olive oil
  • lemon quarters


Cut the potatoes into large chunks and cook them in lightly salted water for 12-15 minutes or until tender. Drain under cold water and peel. Mash the potatoes and place them in a bowl. Add the fish, egg, scallion, olives, tomatoes, parsley, mustard and salt and pepper to taste. Mix the ingredients to distribute them evenly. Shape portions of the mixture into 4-8 patties about 1/2-thick. Dredge the patties in the flour and shake off excess. Heat the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the patties and cook for about 3 minutes per side or until hot, crispy and golden brown. Serve garnished with lemon quarters.