Best 2 Mini Fishcakes With Dijon Caper Mayonnaise Recipes
Indulge in a delightful culinary journey with our tantalizing Mini Fishcakes with Dijon Caper Mayonnaise, a symphony of flavors that will elevate your taste buds to new heights. This delectable dish combines the delicate texture of flaky fish with the richness of crispy breadcrumbs, creating a harmonious balance that will leave you craving more. Accompanied by a zesty Dijon caper mayonnaise, each bite offers a burst of tangy and savory goodness, perfectly complementing the delicate flavors of the fishcakes. Whether you're hosting a sophisticated dinner party or enjoying a cozy night in, these Mini Fishcakes are guaranteed to impress, leaving a lasting impression on your palate.
In addition to the Mini Fishcakes with Dijon Caper Mayonnaise, this comprehensive article also features a versatile collection of equally enticing recipes. Discover the secrets behind creating light and fluffy Buttermilk Pancakes, perfect for a leisurely weekend breakfast or brunch. Learn how to craft mouthwatering Sweet Potato Fries, a healthier alternative to traditional fries, perfect for satisfying your cravings without sacrificing taste. For those seeking a satisfying and comforting meal, the hearty Beef and Bean Chili is a must-try, promising a symphony of flavors that will warm your soul on a chilly day. And to satisfy your sweet tooth, indulge in the delectable Chocolate Peanut Butter Bars, a decadent dessert that combines the irresistible flavors of chocolate and peanut butter, creating a truly unforgettable treat. With this diverse selection of recipes, you'll have everything you need to create a culinary experience that will delight and satisfy everyone at your table.
MINI FRUITCAKES
Fruitcake always looked so festive to me but I did not like the hard citron fruit so I came up with my own recipe using dried fruits and nuts. I place these in Christmas themed petit fours paper cups and give them to neighbors and friends along with the many other cookies and candies I bake. These keep well in the freezer in an airtight container. Just thaw to room temperature and they taste fresh baked and moist. -Lisa McDermith, Highland, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2.5 dozen
Number Of Ingredients 17
Steps:
- Preheat over to 350°. In a small saucepan, heat sherry, sugar and margarine until sugar is dissolved. Cool. In a small bowl, whisk together flour, baking powder, baking soda and cinnamon. In another bowl, beat egg and vanilla; stir into cooled sherry mixture until thoroughly combined. Add sherry mixture to flour mixture; stir just until moistened., In a large bowl, toss fruits and nuts to combine. Stir in batter. Fill 30 greased mini muffin cups with 1 tablespoon of mixture. Bake until a toothpick inserted in centers comes out clean, 15-20 minutes. Cool in pan 3-4 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 93 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 53mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
SALMON AND COD FISHCAKES
Steps:
- Bring the potatoes to the boil, adding a pinch of salt. Turn down heat and cook for 20 minutes. Drain and mash thoroughly to get rid of lumps. Add 4 tablespoons butter, salt and freshly ground pepper.
- Combine the oil, vinegar, salt and pepper in a small bowl to make a marinade. Dip the fish in it and wrap each piece in foil, with a sprig of parsley. Put parcels in fish kettle or on baking sheet. Add boiling water and steam for 10 to 12 minutes until the juices flow. Remove from silver foil and check for bones. Flake it into big chunks and combine with the mashed potatoes in a big bowl.
- In a frying pan, saute the chopped shallot, scallions, chives, parsley, fennel, dill, garlic and chile in 4 tablespoons butter and olive oil until soft. Combine with potatoes and fish. Cover with cling-film and leave to chill in refrigerator for 30 minutes, see Cook's Note*.
- Remove and form the fishcakes using a dessertspoon and pat them into shape. Dust with flour. Heat sunflower oil in frying pan until very hot and fry the cakes for 3 or 4 minutes on each side until golden brown. Dry them on paper towels.
- Garnish with parsley and slices of lemon.
Tips:
- Use firm-fleshed fish, such as cod, haddock, or salmon, for the best results.
- Be sure to remove any bones or skin from the fish before cooking.
- Flake the fish into small pieces before mixing it with the other ingredients.
- Don't overmix the fishcake mixture, or it will become tough.
- Gently fry the fishcakes in hot oil until they are golden brown and cooked through.
- Serve the fishcakes immediately with your favorite dipping sauce.
Conclusion:
These mini fishcakes are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight meal. The Dijon caper mayonnaise is a tangy and flavorful dipping sauce that complements the fishcakes perfectly. With a little planning, these fishcakes can be made ahead of time and frozen, making them a convenient option for busy weeknights. So next time you are looking for a quick and easy meal, give these mini fishcakes a try.
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