Magic Mini Fishcakes Recipes

MINI FISHCAKES WITH DIJON CAPER MAYONNAISE

Mini Fishcakes with Dijon Caper Mayonnaise image

Provided by Dave Lieberman

Time 35m

Yield about 11 fishcakes

Number Of Ingredients 20

Ingredients

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
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

Steps:

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

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