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Dave's Dinners: A Fresh Approach To Home-Cooked Meals
by Dave Lieberman

I like my fish cakes light, moist, and tender. The trick to getting them that way is not to use too many bread crumbs and not to shy away from the mayo. Mayo is a beautiful thing!
Makes about 20 fish cakes



For the Dijon-Shallot Caper Mayonnaise
• 1/4 Cup mayonnaise
• 1 tablespoon chopped fresh parsley
• 2 tablespoons nonpareil capers
• 1 tablespoon finely chopped shallots
• 1 teaspoon whole grain mustard
• Juice of 1/2 lemon
• About 15 grinds fresh black pepper

For the Fish Cakes
• 1/2 pound boneless scrod or cod fillets, minced
• 1/4 cup plain bread crumbs
• 1/4 cup chopped fresh parsley, plus more for garnish
• 1/4cup mayonnaise
• About 15 grinds fresh black pepper
• 1 teaspoon ground coriander
• 3 tablespoons finely chopped shallots
• 1 teaspoon whole grain mustard
• 1 (6-ounce) can water-packed white meat tuna
• 1 egg, lightly whisked

• 3 tablespoons vegetable oil


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

Make the fish cakes: Mix the ingredients, except for the oil, together until the mixture holds together. Form the mixture
into cakes about 1½ inches thick and 2 inches in diameter. Heat vegetable oil over medium-high heat for 4 minutes. Brown the cakes on both sides, about 3 minutes per side.

Top each cake with a dollop of the mayonnaise and garnish with chopped fresh parsley.

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