(Since 1999)


Recipe Section - Over 10,000 Recipes

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Appetizer RecipesSeafood Appetizers pg 1 >  Mini Fish Cakes, Dijon Mayo


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


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.


  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages