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Mini fishcakes with dijon caper mayonnaise

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves11
  • DifficultyMedium
225g boneless hake fillets, minced
20g bread crumbs, plus 60g for coating
20g chopped parsley, plus more for garnish
55ml mayonnaise
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

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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