Have an account? Log in or

Fish Cakes with Green Goddess Sauce

Fish Cakes with Green Goddess Sauce

recipe ingredients
12 oz. skinless white fish fillets (such as haddock or cod)
1 egg, beaten
1/4 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
1/4 tsp. salt
2 Tbsp. cornmeal
1 Tbsp. cooking oil
Green Goddess Sauce:
1/4 cup nonfat plain yogurt
1/2 cup light dairy sour cream
3 Tbsp. snipped fresh tarragon
2 Tbsp. snipped fresh chives
2 tsp. lime juice
1 clove minced garlic

recipe directions
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. Save remaining sauce for another occasion or server over salad greens.

Other Suggested Recipes:

Serves: 4 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
219 9 2 20 1 337 12 5
  • Aoife

    These fish cakes are wonderful – I never thought I could make a restaurant-quality dinner, but now I can and do! I make them with Haddock and use the dill sauce that is supposed to go with the Tuna Cakes: it makes a light but satisfying summery meal.

Bottom