Mini Fishcakes with Dijon Caper Mayonnaise

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

Kosher salt and freshly ground black pepper

Vegetable oil, for frying

Dijon Caper Mayonnaise, recipe follows

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


  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.