fish fish cakes

Mai Tai Fish Cakes

Apr 29, 2024

By Esther Boateng

This recipe works well with any type of flaky fish, such as mackerel or halibut. If you like, you can mix in a teaspoon of your favorite Thai red curry paste for a more intense flavor, although with the kefir lime leaf and other seasonings it may not be required. These fish cakes are so tasty I doubt you’ll have any leftovers, which is a good thing as fish tastes better eaten on the day it’s prepared. If you have leftover vinaigrette, store it in a glass jar in the fridge for up to a week.

Mai Tai Fish Cakes

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Category

Dinner

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Ingredients

Fish Cake Ingredients:

3 green onions, sliced
1 kefir lime leaf, thinly sliced
1 Tbsp. Dr. Cowan’s Garden Gluten-Free Flour
1 lb. cod, mackerel, halibut, or other flaky fish
1/2 tsp. Dr. Cowan’s Garden Turmeric Powder
2 Tbsp. Dr. Cowan’s Garden All Purpose Organ-Based Seasoning
1/4 tsp. Dr. Cowan’s Garden Pepper Salt
1/4 tsp. Dr. Cowan’s Garden Sea-Vegetables Powder
1 tsp. Dr. Cowan’s Garden Organic Threefold Blend Powder-Savory
1 Tbsp. lime juice
1 egg
2 garlic cloves, crushed
1/2 tsp. red chili pepper, diced
1 tsp. red curry paste (optional)
1/4 tsp. crushed aniseed (optional)
1/4 tsp. crushed fennel seed (optional)

Mai Tai Vinaigrette Ingredients:

1/3 cup olive oil Dr. Cowan’s Garden Olive Oil
Juice of half an orange or pineapple juice
1 tsp. lime juice
1/2 tsp. Dijon mustard
2 Tbsp. apple cider vinegar or any other type of vinegar
1/2 tsp. Dr. Cowan’s Garden Pepper Salt
1 tsp. Dr. Cowan’s Garden Wild Ramp Powder
2 Tbsp. green onions or shallots, minced
4-5 mint leaves, chopped
1 tsp. maple syrup or your choice of sweetener

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Directions

Fish Cake Directions:

Peel and slice the green onions.
Thinly slice the lime leaf if you are using it.
Add all the ingredients to a high-speed food processor except for the flour, green onions, and kefir lime leaves, and blitz for up to 20 seconds.
Scrape down the sides of the food processor and transfer the fish mixture to a medium size bowl.
Add flour, green onions, and the kefir lime leaf to the mixture and stir until well combined.
Use an ice cream scoop or your hands to roll the mixture into golf size balls.
Place the fish cakes on parchment paper and bake at 375 degrees F for 12 minutes or until firm.
Drizzle vinaigrette over the fish balls and serve with kimchi and rice or a green salad.

Mai Tai Vinaigrette Directions:

In a small bowl or cup, whisk together olive oil, orange juice, lime juice, dijon mustard, apple cider vinegar, pepper salt, wild ramp, onions or shallots, mint leaves, and your choice of sweetener.

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