Low-Fat Fish Cakes With Green Goddess Sauce

Ingredients

• 12 ounces skinless white 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 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

Green Goddess Sauce

• 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)

Directions

1. 1

   Cut fish into 1/2-inch pieces. Set aside.

2. 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. 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. 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.