Fish Cakes with Green Goddess Sauce
- Thaw fish, if frozen; cut into 1/2-inch pieces. Set aside.
- For Green Goddess Sauce, in a blender container or food processor bowl combine yogurt, the 1/4 cup light sour cream, and tarragon. Cover and process or blend until smooth. Transfer to bowl. Stir in remaining 1/4 cup light dairy sour cream, chives, lime juice, and garlic. Cover and chill until serving.
- 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 golden. Repeat with remaining cakes. For each serving, place three fish cakes on a plate along with 2 tablespoons Green Goddess Sauce. Serve with fish cakes. Cover and refrigerate remaining sauce to use over greens. Makes 4 servings.
From the Test Kitchen
Prepare Green Goddess Sauce. Cover and chill for up to 24 hours. Mix and shape fish patties; place in a shallow dish. Cover with plastic wrap and chill for up to 12 hours. To serve, coat patties with cornmeal and continue as directed.
Nutrition Facts (Fish Cakes with Green Goddess Sauce)
- Per serving:
- 217 kcal ,
- 9 g fat
- (2 g sat. fat ,
- 109 mg chol. ,
- 337 mg sodium ,
- 12 g carb. ,
- 1 g fiber ,
- 20 g pro.