Mini fishcakes with dijon caper mayonnaise
- Preparation Time20 mins
- Cooking Time15 mins
225g boneless hake fillets, minced
20g bread crumbs, plus 60g for coating
20g chopped parsley, plus more for garnish
1 tsp ground coriander
2 shallots, finely chopped
2 tsp Dijon mustard
1 (170g) tin water-packed white meat tuna, drained
1 egg, lightly beaten
Coarse salt and freshly ground black pepper
Vegetable oil, for frying
For the Dijon caper mayonnaise
10g chopped parsley leaves
10g capers, drained
1 shallot, finely chopped
1 tsp Dijon mustard
1 small lemon, juiced
Freshly ground black pepper
1) Prepare the Dijon caper mayonnaise by mixing all the ingredients together until smooth. Refrigerate until ready to use.
2) In a large bowl, mix together hake, 20g of bread crumbs, 15g parsley, mayonnaise, coriander, shallots, mustard, tuna and egg. Season with salt and pepper. Sprinkle remaining bread crumbs on a baking tray.
3) Form mixture into patties roughly 4-cm thick and 5-cm in diameter. Coat each fishcake with the bread crumbs and set aside.
4) Heat a large heavy saute pan over medium-high heat with enough vegetable oil to coat the bottom. Cook the fishcakes until browned on both sides, about 3 minutes per side, in batches as needed.
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