Magic Mini Fishcakes Recipes

MAGIC MINI FISHCAKES

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Mix the salmon, parsley, spring onion, one tablespoon breadcrumbs and tomato ketchup together in a bowl. Season with freshly ground black pepper and stir together until well combined.
• Divide the mixture into two and roll into balls.
• Sprinkle the remaining breadcrumbs onto a place and roll each fishcake in the breadcrumbs until coated.
• Put them on a baking tray and squash them slightly with your hands. Drizzle with a little olive oil.
• Bake for 10-15 minutes or until golden-brown.

MINI FISHCAKES WITH DIJON CAPER MAYONNAISE

Steps:

• 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. Sprinkle remaining bread crumbs on a 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.
• 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.
• Garnish with Dijon Caper Mayonnaise and chopped parsley.
• In a medium bowl, mix all the ingredients together until smooth. Refrigerate until ready to use.