For the dressing – 1 cup unsweetened low-fat yogurt – 2 teaspoons capers – ½ teaspoon salt – ¼ teaspoon white granulated sugar – ¼ teaspoon cayenne pepper For the fish cake – 9 ounces of cod fish fillets [0.9 kg] – ¾ pound waxy potatoes [0.34 kg] – 1 small red onion – 2 tablespoons chopped cilantro or green onion (extra to garnish) – 1 teaspoon salt – ¼ teaspoon freshly cracked black pepper – 1 large egg – ¼ cup vegetable oil for frying