Recipe courtesy of Dave Lieberman

Mini Fishcakes with Dijon Caper Mayonnaise

  • Level: Intermediate
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: about 11 fishcakes
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Ingredients

Dijon Caper Mayonnaise:

Directions

  1. 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. 
  2. 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. 
  3. 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. 
  4. Garnish with Dijon Caper Mayonnaise and chopped parsley.

Dijon Caper Mayonnaise:

Yield: 1/3 cup
  1. In a medium bowl, mix all the ingredients together until smooth. Refrigerate until ready to use. 

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