Fish Cakes with Green Goddess Sauce

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  • Makes: 4 servings
  • Prep: 30 mins
  • Cook: 8 mins

Fish Cakes with Green Goddess Sauce

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Directions

  1. Thaw fish, if frozen; cut into 1/2-inch pieces. Set aside.
  2. 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.
  3. 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.
  4. 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.

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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.
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