Mini Fishcakes with Dijon Caper Mayonnaise

Recipe courtesy Dave Lieberman
TOTAL TIME: 35 min
Prep: 20 min
Inactive Prep: --
Cook: 15 min
YIELD: about 11 fishcakes
LEVEL: Intermediate


  • 8 ounces boneless hake fillets, minced
  • 1/4 cup bread crumbs, plus 3/4 cup for coating
  • 1/4 chopped parsley, plus more for garnish
  • 1/4 cup mayonnaise
  • 1 teaspoon ground coriander
  • 2 shallots, finely chopped
  • 2 teaspoons Dijon mustard
  • 1 (6-ounce) can water-packed white meat tuna, drained
  • 1 egg, lightly beaten
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying
  • Dijon Caper Mayonnaise, recipe follows
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      In a large bowl, mix together hake, 1/4 cup bread crumbs, 1/4 cup parsley, mayonnaise, coriander, shallots, mustard, tuna and egg. Season with salt and pepper. Sprinkle remaining bread crumbs on a baking sheet.

      Form mixture into patties roughly 1 1/2 inches thick and 2 inches in diameter, using about 1/4 cup of the mixture per patty. Coat each fishcake with the bread crumbs and set aside.

      Heat a large skillet over medium-high heat with enough vegetable oil to coat the bottom and cook the fishcakes until browned on both sides, about 3 minutes per side, in batches as needed.

      Garnish with Dijon Caper Mayonnaise and chopped parsley.

      Dijon Caper Mayonnaise:
      1/4 cup mayonnaise
      1 tablespoon chopped parsley leaves
      1 tablespoon capers, drained
      1 shallot, finely chopped
      1 teaspoon Dijon mustard
      1 small lemon, juiced
      Freshly ground black pepper

      In a medium bowl, mix all the ingredients together until smooth. Refrigerate until ready to use.

      Yield: 1/3 cup

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