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Fish Cakes With Green Goddess Sauce

Diabetic.Foodie's picture
Ingredients
  Skinless haddock fillets/Cod fillets 12 Ounce (Fresh / Frozen)
  Egg 1 , beaten
  Fine dry bread crumbs 1⁄4 Cup (4 tbs)
  Finely chopped onion 2 Tablespoon
  Light mayonnaise type salad dressing/Salad dressing 4 Teaspoon
  Snipped fresh parsley 1 Tablespoon (Italian Flat Leaf)
  Dijon style mustard 1 Tablespoon
  Finely shredded lime peel 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Cornmeal 2 Tablespoon
  Cooking oil 1 Tablespoon
  Green goddess sauce 1⁄2 Cup (8 tbs) (1 Recipe)
Directions

Thaw fish, if frozen.
Rinse fish; pat dry with paper towels.
Cut into 1/2-inch pieces.
In a medium bowl combine egg, bread crumbs, onion, mayonnaise dressing, parsley, mustard, lime peel, and salt.
Add fish; mix well.
Shape into 12 patties, about 1/2 inch thick.
Place cornmeal in a shallow dish; coat the fish cakes with cornmeal.
1 In a large nonstick skillet or on a griddle heat oil over medium heat.
Cook cakes, 'half at a time, in hot oil for 4 to 6 minutes or until golden brown, turning once.
Drain on paper towels.
Cover and keep warm in a 300°F oven while cooking the remaining cakes.
To serve, place 3 fish cakes on each dinner plate and top with 2 tablespoons of the Green Goddess Sauce.
Cover and chill remaining sauce for another use.
Green Goddess Sauce: in a blender container or food processor bowl combine 1/4 cup plain fat-free yogurt, 1/4 cup light dairy sour cream, and 3 tablespoons snipped fresh tarragon.
Cover and blend or process until smooth.
Transfer to a small bowl.
Stir in 1/4 cup light dairy sour cream, 2 tablespoons snipped fresh chives, 2 teaspoons lime juice, and 1 clove garlic, minced.

Recipe Summary

Course: 
Main Dish
Method: 
Saute
Ingredient: 
Fish

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