Low Fat Fish Cakes With Green Goddess Sauce Recipes

Steps:

• Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.

Steps:

• 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.

Steps:

• thaw fish, if frozen, rinse fish, pat dry with paper towels.
• Cut fish into 1/2 inch pieces.
• Set aside.
• In a medium bowl, combine egg, bread crumbs, onion, mayonnaise or dressing, mustard, parsley, lime zest and salt.
• Add fish, mix well.
• Shape into 1/2 inch thick patties.
• Coat both sides of the fish patties with cornmeal.
• In a large nonstick frypan or on a nonstick griddle heat oil over medium heat.
• Add half the fish cakes.
• Cook for 4 to 6 minutes or until fish flakes easily when tested with a fork, gently turning once.
• Remove from frypan.
• Repeat with remaining cakes.
• Serve with Green Goddess Sauce.
• If desired garnish with fresh chives.