Low-Fat Fish Cakes With Green Goddess Sauce - cooking recipe

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 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
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)

Preparation

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