Mini Fishcakes with Dijon Caper Mayonnaise

Name: Mini Fishcakes with Dijon Caper Mayonnaise
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 11
Cuisine: Global
Ingredients: 11 servings Freshly ground black pepper; 59 milliliters bread crumbs, plus 3/4 cup for coating; 1 Tbsp capers, drained; 1 teaspoon Dijon mustard; 2 teaspoons Dijon mustard; 1 egg, lightly beaten; 1 teaspoon ground coriander; 227 grams boneless hake fillets, minced; 1 lemon, juiced; 11 servings Kosher salt and freshly ground black pepper; 59 milliliters mayonnaise; 0 chopped parsley, plus more for garnish; 1 Tbsp chopped parsley leaves; 1 shallot, finely chopped; 2 shallots, finely chopped; 11 servings Vegetable oil, for frying; 170 grams water-packed white meat tuna, drained

Mini Fishcakes with Dijon Caper Mayonnaise

For 72 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains around 8g of protein, 10g of fat, and a total of 132 calories. This recipe serves 11. If you have juice of lemon, bread crumbs, parsley leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 35 minutes. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

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.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Mayonnaise

Coriander

Shallot

Mustard

Parsley

Hake

Tuna

Egg

Equipment you will use

Bowl

Sprinkle remaining bread crumbs on a baking sheet.

Ingredients you will need

Breadcrumbs

Equipment you will use

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.

Ingredients you will need

Breadcrumbs

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.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Garnish with Dijon Caper Mayonnaise and chopped parsley.

Ingredients you will need

Mayonnaise

Parsley

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

Equipment you will use

Bowl

Equipment

Bowl

Baking Sheet

Frying Pan

Ingredients

Servings:

11servings

Freshly ground black pepper 59milliliters

bread crumbs, plus 3/4 cup for coating 1Tbsp

capers, drained 1teaspoon

Dijon mustard 2teaspoons

Dijon mustard 1

egg, lightly beaten 1teaspoon

ground coriander 227grams

boneless hake fillets, minced 1

lemon, juiced 11servings

Kosher salt and freshly ground black pepper 59milliliters

mayonnaise 0

chopped parsley, plus more for garnish 1Tbsp

chopped parsley leaves 1

shallot, finely chopped 2

shallots, finely chopped 11servings

Vegetable oil, for frying 170grams

water-packed white meat tuna, drained

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir.

A blend of three great vineyards, this vivid grape crafts a food-friendly wine, bright and pure. Gray it isn't. The knife-edged acid, with pear, lemon sorbet, spice and jasmine makes your mouth water and your hands shake.