Kale Fish Cakes w/ Ginger Lime Tartar Sauce

 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 in recipe 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.



For Fish Cakes

1 lb mahi-mahi (or any other flaky white fish)
1 leaf of kale (I used the curly kind)
12 ritz crackers, crushed into crumbs
1 egg
*a heaping spoonful* of mayonnaise
1 tsp Old Bay
1 tsp paprika
1/2 tsp turmeric
1/2 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp dry mustard
juice of half a lime
S&P, to taste

For Ginger Lime Tartar Sauce:

*a heaping spoonful* of mayonnaise
1 tsp capers, finely chopped
juice of half a lime
1/2 tsp ground ginger
S&P, to taste

To Make The Fish Cakes

Sprinkle a little S&P on the mahi-mahi and sauté for about 5 minutes on each side.

Once cooked, check for bones and remove them.

Flake the fish into a bowl until it is broken up into chunks.

Remove the kale leaf from the stalk and finely chop it.

Add all the ingredients for the fish cakes to the bowl with the mahi-mahi and stir until combined.

Using an ice cream scoop or large spoon, scoop equal portions of the fish cake mixture onto a baking sheet.

Bake at 350F for 20 minutes, flip the fish cakes over halfway into cooking.

To Make The Ginger Lime Tartar Sauce:

Place all the ingredients into a small bowl and stir until well combined.

Serve a dollop on top of the fish cakes and enjoy!