Fish Cakes - cooking recipe

Ingredients

12 ounces fresh skinless white fish fillets or 12 ounces frozen skinless white fish fillets (such as haddock or cod)
1 beaten egg
1/4 cup fine dry breadcrumb
2 tablespoons finely chopped onions
4 teaspoons light mayonnaise or 4 teaspoons salad dressing
1 tablespoon dijon-style mustard
1 tablespoon snipped fresh parsley
1 teaspoon lime zest
1/4 teaspoon salt
2 tablespoons cornmeal
1 tablespoon cooking oil
green goddess sauce (in 'zaar)
chives (optional)

Preparation

thaw fish, if frozen, rinse fish, pat dry with paper towels.
Cut fish into 1/2 inch pieces.
Set aside.
In a medium bowl, combine egg, bread crumbs, onion, mayonnaise or dressing, mustard, parsley, lime zest and salt.
Add fish, mix well.
Shape into 1/2 inch thick patties.
Coat both sides of the fish patties with cornmeal.
In a large nonstick frypan or on a nonstick griddle heat oil over medium heat.
Add half the fish cakes.
Cook for 4 to 6 minutes or until fish flakes easily when tested with a fork, gently turning once.
Remove from frypan.
Repeat with remaining cakes.
Serve with Green Goddess Sauce.
If desired garnish with fresh chives.