Fish Cakes With Green Goddess Sauce Recipe
Ingredients
| Haddock fillets | 12 Ounce, frozen | |
| Egg | 1 , beaten | |
| 1/4 cup fine dry bread crumbs | ||
| Onion | 2 Tablespoon, finley chopped | |
| 4 teaspoons light mayonnaise dressing or salad dressing | ||
| Italian | 1 Tablespoon, snipped | |
| 1 tablespoon Dqon-style mustard | ||
| 1 teaspoon finely shredded lime peel | ||
| Salt | 1/4 Teaspoon | |
| Cornmeal | 2 Tablespoon | |
| Cooking oil | 1 Tablespoon | |
| 1 recipe Green Goddess Sauce | ||
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.
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.
Chef
