I love cake.
I like fish.
I tolerate kale.
This recipe combines all of the above, and then some.
First, you need a pound of any white flaky fish you like. I used mahi-mahi because they were selling it for $4/lb at Sprouts. Tilapia would work, even salmon actually. So forget what I said about white fish. I’m not a fish racist. I like fish of all colors.
Anyway, season the fish with a little S&P.
Sauté for a few minutes on each side and then place into a large bowl.
Flake the fish into small pieces and add the following ingredients (exact measurements on recipe card at the end of this post):
Stir until everything is combined and then add the juice of half a lime.
Now for the binding agent. I used Ritz crackers because it’s my life and that’s what I wanted to do.
You can use ground up oats, gluten-free breadcrumbs, regular breadcrumbs. Whatever your heart desires.
Just add a little bit of the binding agent at a time until you get the right consistency. You want the mixture to hold together when you form it into a ball.
I used 12 crushed up Ritz crackers.
Now for the healthy part.
Chop it up into small pieces and then add it to the fish cake mixture.
Form the mixture into patties. I made 7 regular sized patties using an ice cream scoop to make sure they all cook evenly. If you don’t have an ice cream scoop just use a large spoon. It doesn’t matter how big or small they are, just that they are all equal in size. The size of the cakes will affect cooking time though, so keep that in mind.
Bake them at 350F for 20 minutes.
Make sure to flip them over after 10 minutes.
Once they’re done, set them aside and let’s make the Ginger Lime Tartar Sauce.
So easy you won’t believe it!
You just need *a heaping spoonful* of mayo, the juice of half a lime, 1/2 tsp of ground ginger, 1/2 tsp of finely chopped capers and a little S&P.
Place a little dollop of daisy, I mean tartar sauce, on top of the fish cakes.
You can also freeze the cakes and reheat them in the oven for a healthy quick dinner/lunch/snack when you’re busy.
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