Mini Fishcakes with Dijon Caper Mayonnaise

• 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
• Vegetable oil, for frying
• Dijon Caper Mayonnaise, recipe follows

1. In a large bowl, mix together hake, 1/4 cup bread crumbs, 1/4 cup parsley, mayonnaise, coriander, shallots, mustard, tuna and egg.
2. Season with salt and pepper.
3. Sprinkle remaining bread crumbs on a baking sheet.
4. 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.
5. Coat each fishcake with the bread crumbs and set aside.
6. 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.
7. Garnish with Dijon Caper Mayonnaise and chopped parsley.
8. 1/4 cup mayonnaise
9. 1 tablespoon chopped parsley leaves
10. 1 tablespoon capers, drained
11. 1 shallot, finely chopped
12. 1 teaspoon Dijon mustard
13. 1 small lemon, juiced
14. Freshly ground black pepper
15. In a medium bowl, mix all the ingredients together until smooth.
16. Refrigerate until ready to use.
17. Yield: 1/3 cup

hake fillets, bread crumbs, parsley, mayonnaise, ground coriander, shallots, mustard, water, egg, kosher salt, vegetable oil, caper

Taken from www.foodnetwork.com/recipes/dave-lieberman/mini-fishcakes-with-dijon-caper-mayonnaise-recipe.html (may not work)