Low-Fat Fish Cakes With Green Goddess Sauce

Name: Low-Fat Fish Cakes With Green Goddess Sauce
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
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; 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)

Submitted by blucoat

"This is a fast and healthy recipe! Cornmeal adds crunch, and lime and mustard flavour, to these low-fat fish cakes. From the cookbook, "Better Homes and Gardens 3 Steps to Weight Loss: 150 Satisfying Recipes". Serve with Green Goddess sauce or whatever you enjoy. (Recipe makes 3/4 cup sauce.) Nutrition information per serving (includes sauce): 217 calories, 9 grams fat (2 grams saturated), 109 milligrams cholesterol, 20 grams protein, 12 grams carbohydrates, 1 gram dietary fiber and 337 milligrams sodium."

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Ready In:: 20mins
Ingredients:: 17
Serves:: 4

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)

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. Use remaining sauce as a salad dressing.

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Reviews

I have a recipe like this, almost identical actually, that I found elsewhere online. The green goddess sauce is different on this vs. the one I have used. Will try this one next time out.<br/>These are really good cakes. They even reheat well. I used a lot more seasoning, which is just how I roll, and as a bit of a trick to get it to stay together better, I put the mixture in the freezer to set up better prior to molding and battering the cakes. Holds together without cracking. Works with anything you would fry. Again, very good.

Chef Valbowski
These were very good and very flavorful. I used whiting fish filets which were a good match. I really liked them paired with the Green Goddess Sauce. Thank you!

KellyMac6