Mini Fishcakes with Dijon Caper Mayonnaise
Total:
35 min
Active:
20 min
Yield:
about 11 fishcakes
Level:
Intermediate
Total:
35 min
Active:
20 min
Yield:
about 11 fishcakes
Level:
Intermediate

Ingredients

Dijon Caper Mayonnaise:

Directions

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:

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

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