Low-fat Fish Cakes With Green Goddess Sauce

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 12 ounces skinless fish fillets (such as haddock or cod)
• 1 egg, beaten
• 1/4 cup fine dry breadcrumb
• 2 tablespoons onions, finely chopped
• 4 teaspoons light mayonnaise or 4 teaspoons salad dressing
• 1 tablespoon dijon mustard
• 1 tablespoon fresh parsley, snipped
• 1 teaspoon lime peel, finely shredded
• 1/4 teaspoon salt
• 2 tablespoons cornmeal
• 1 tablespoon vegetable oil
• 1/4 cup plain nonfat yogurt (optional)
• 1/2 cup light sour cream (optional)
• 3 tablespoons fresh tarragon, snipped (optional)
• 2 tablespoons fresh chives, snipped (optional)
• 2 teaspoons lime juice (optional)
• 1 garlic clove, minced (optional)

Recipe

• 1 cut fish into 1/2-inch pieces. set aside.
• 2 in a medium mixing bowl combine egg, bread crumbs, onion, mayonnaise, mustard, parsley, lime peel, and salt. add fish; mix well. form mixture into twelve 1/2-inch-thick patties, about 2 1/2 inches in diameter.
• 3 coat patties with cornmeal. in a large nonstick skillet or on griddle, heat oil. add half of the fish cakes. cook over medium heat for 2 to 3 minutes per side or until fish just flakes when tested with a fork and patties are gold. repeat with the remaining cakes.
• 4 for sauce: combine yogurt, half of the sour cream and the tarragon in blender and process until smooth. stir in remaining ingredients. for each serving, place three fish cakes on a plate along with 2 tablespoons green goddess sauce. use remaining sauce as a salad dressing.