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Fish Cakes with Dijon-Shallot Caper Mayo

For Dijon-Shallot Caper Mayo
1/4 cup mayo
1 TBS chopped fresh parsley
2 TBS nonpareil capers
1 TBS finely chopped shallots
1 tsp whole grain mustard
Juice of 1/2 lemon
About 15 grinds fresh black pepper

For Fish Cakes
1/2 pound boneless scrod or cod fillets, minced
1/4 cup plain bread crumbs
1/4 cup chpped fresh parsley
1/4 cup mayo
About 15 grinds of fresh black pepper
1 tsp ground coriander
3 TBS finely chopped shallots
1 tsp whole grain mustard
1 (6 oz) can water-packed white meat tuna
1 egg, lightly whisked

3 TBL vegetabel oil

Make the mayo: Whisk to ingredients together in a small bowl until smooth.

Make the fish cakes:

1.  Mix the ingredients, except for thge oil, together until the mixture holds together.
2.  Form the mixture into cakes about 1 1/2 inches thick and 2 inches in diameter.
3.  Heat vegetable oil over medium-high heat for 4 minutes. Brown the cakes on both sides, about 3 minutes per side.

Tope each cake with a dollo of the may and garnish with chopped fresh parsley (optional)

Makes: about 20 fish cakes


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