Mini Fishcakes with Dijon Caper Mayonnaise

Total Time:
35 min
20 min
15 min

about 11 fishcakes

  • 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
  • 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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