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

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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
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.