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| INGREDIENTS |
| 12 oz. |
skinless white fish fillets (such as haddock or cod) |
| 1 |
egg, beaten |
| ¼ cup |
fine dry bread crumbs |
| 2 tbsp. |
finely chopped onion |
| 4 tsp. |
light mayonnaise or salad dressing |
| 1 tbsp. |
Dijon-style mustard |
| 1 tbsp. |
snipped Italian parsley |
| 1 tsp. |
finely shredded lime peel |
| ¼ tsp. |
salt (optional) |
| 2 tbsp. |
cornmeal |
| 1 tbsp. |
cooking oil |
| Green Goddess Sauce: |
| ¼ cup |
nonfat plain yogurt |
| ½ cup |
light dairy sour cream |
| 3 tbsp. |
snipped fresh tarragon |
| 2 tbsp. |
snipped fresh chives |
| 2 tsp. |
lime juice |
| 1 |
clove minced garlic |
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| RECIPE |
- Cut fish into ½-inch pieces. Set aside.
- In a medium mixing bowl combine egg, bread crumbs, onion, mayonnaise, mustard, parsley, lime peel, and salt.
- Add fish. Toss to mix well.
- Form mixture into twelve ½-inch thick patties, about 2½-inches in diameter.
- Lightly coat patties with cornmeal and place on a baking sheet.
- Refrigerate for 15 minutes to get the moisture out.
- Heat oil over medium heat in a large nonstick skillet or on griddle.
- Cook half of the fish cakes at a time, 2-3 minutes per side or until fish flakes easily with a fork and patties are golden brown.
-
When all cakes are finished, place on platter and keep warm.
For sauce:
-
Combine yogurt, half of the sour cream and the tarragon in blender and process until smooth.
-
Stir in remaining ingredients.
-
To plate, serve 3 cakes with 2 tablespoons of sauce.
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| SERVING SUGGESTION |
SERVING SIZE:
3 patties w/2 tbsp. sauce
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
219 |
|
| Total Fat |
9 g |
|
| Sodium |
337 mg |
|
| Total Carbohydrates |
12 g |
|
| Fiber |
1 g |
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| Protein |
20 g |
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