Millet Fishcakes with a Creamy Caper Sauce for Lunch

Fishcakes…when I was a kid and we moved to England, my mother often made us fishcakes for breakfast. My mother made us all sorts of fabulous things for breakfast…baked beans on toast, kippers, sardines on toast, welsh rarebit…such fond memories I have!

I love fishcakes, usually made with mashed potatoes and fish.

Shortly after we moved to Rome, the big supermarket in our neighborhood acquired their first freezer case. Big…as in the size of a small grocery store nowadays. Freezer case…it was a chest freezer, the kind you might have in your garage or basement!

Regardless, this chest freezer was stocked with frozen peas, ice-cream and frozen fishcakes! I’m still in awe.

millet fishcakes

Millet fishcakes with caper sauce served with fennel and orange salad

Lately I’ve been making fishcakes with millet just to change things up. I like millet. actually I like to cook and eat all sorts of grains, this way I don’t get bored.

Millet is a tiny little round grain, you cook it as you would rice. I like to cook it up a day ahead of making fishcakes, that way I don’t need to wait for it to cool before I shape the patties.

For approx. 16 cakes you will need:

1 stalk of celery with it’s leaves

1 carrot

1 onion

2 eggs

300 grams fish fillets, whatever fish you want.

some dry white wine

about 3/4 cup uncooked millet

fresh parsley and thyme.

Cook the millet in some water (like rice) until it is done. set aside to cool.

cooked millet

cooked millet

Poach the fish fillets in the white wine until just cooked. Let cool.

Dice the vegetables and saute in olive oil until wilted. Let cool.

In a bowl, whip the eggs with the chopped herbs, salt and pepper. don’t add much salt as the caper sauce is quite salty!

eggs and herbs for millet fishcakes

Mix the eggs and the herbs

With your fingers, add the fish, breaking it up.

Add the vegetables. Mix it all together. it should be quite wet, but will hold together (barely) in a patty.

mix the fish, millet and vegetables into the egg herb mixture.

mix the fish, millet and vegetables into the egg herb mixture.

heat up a large fry pan, add just enough best quality olive oil to cover the bottom of the pan.

When the oil is hot, quickly form a fishcake and slide each patty into the pan. I use a spatula, it helps to keep them together.

millet fishcakes

Sliding the fishcakes into the fry pan

Turn the heat to medium low, and cover the pan. Gentle cooking will set the egg and hold the fishcakes together. Keep covered for about 2-3 minutes, then uncover. Gently flip each cake over when the bottoms are crispy and browned.

They are done when both sides are crispy. transfer to absorbent paper for a minute before serving.

Serve hot with this creamy caper sauce:

You will need:

2 soup spoons capers preserved in salt

1 soup spoon mayonnaise (or plain yogurt)

2 soup spoons best quality olive oil

1 small spoon Dijon mustard

juice of half a lemon

1 soup spoon finely chopped fresh parsley

black pepper


Capers taste the best when they’ve been preserved in salt, the retain that fabulous caper flavor that I think gets ruined when they are preserved in vinegar.


Capers preserved in salt

You need to rinse them before using, then I like to soak them in some water while I’m preparing other things. They remain quite salty, so be sure to adjust the salt amounts in the other foods you will be serving.

soaking the salted capers

soaking the salted capers

Drain and coarsely chop the capers, then add all the ingredients in a small bowl and mix with a fork. add freshly ground black pepper and paprika to taste. Done. Easy and delicious.

creamy caper sauce

Creamy caper sauce






5 comments to Millet Fishcakes with a Creamy Caper Sauce for Lunch

  • Charlotte Kjaer

    Oh what a lovely recipe! Hm… millet…. wonder if we can find that in sweden… wonder what it is? Looks a little like couscous?

    • Thank you. I don’t know if you can find millet in Sweden? Probably in an organic food store, that’s where I find it here in Italy. It does look a bit like couscous! You can also pop it like pop corn, it’s delicious..tiny little puffs.

  • Julie Jahn

    Thank you for the wonderful information we used for our trip to Italy in April! Just when we thought it could not get any better–it did, and we loved it. The Tuscany/Florence region was our favorite! We went to the Castello Del Trebbio for a tour, had a wonderful lunch of Pappa Al Pomodoro Di Francesca, so rich and thick with their olive oil over top. I have tried to duplicate this, mine looks pale and tastes about the same-YUK! Can you help me out with this recipe? Thanks too for the pics–love them!

  • Julie Jahn

    Oh Elizabeth, you made my day. We brought a bottle of olive oil from the placed that served the Pappa al Pomodoro, and I will NOT touch it until I can make it just the right way. Thank you so much for the reply!!! Have a wonderful weekend!

Leave a Reply to Charlotte Kjaer Cancel reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>