Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 4 servings
- Calories225
- Total Fat (g)8
- Saturated Fat (g)2
- Monounsaturated Fat (g)1
- Polyunsaturated Fat (g)3
- Cholesterol (mg)60
- Sodium (mg)565
- Carbohydrate (g)14
- Total Sugar (g)4
- Fiber (g)1
- Protein (g)23
- Vitamin A (DV%)7
- Vitamin C (DV%)7
- Calcium (DV%)15
- Iron (DV%)10
Fish Cakes with Tarragon Dip
Cook: 4 minutes per batch
Ingredients
- 12 ouncesskinless fresh or frozen white fish fillets (such as haddock or cod)
- 1/4 cuprefrigerated or frozen egg product, thawed, or 1 slightly beaten egg
- 1/4 cupfine dry bread crumbs
- 2 tablespoonsfinely chopped onion
- 4 teaspoonslight mayonnaise or salad dressing
- 1 tablespoonDijon-style mustard
- 1 tablespoonsnipped Italian parsley
- 1 teaspoonfinely shredded lime peel
- 1/4 teaspoonsalt
- 2 tablespoonscornmeal
- 1 tablespooncooking oil
- 1 recipeTarragon Dip
Directions
Thaw fish, if frozen; cut into 1/2-inch pieces. Set aside. In a medium mixing bowl combine egg product, 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 each serving, place three fish cakes on a plate along with 2 tablespoons Green Goddess Sauce.
Tarragon Dip: In a blender container or food-processor bowl combine 1/4 cup nonfat plain yogurt, 1/4 cup light dairy sour cream, and 3 tablespoons snipped fresh tarragon. Cover and process or blend until smooth. Transfer to bowl. Stir in 1/4 cup light dairy sour cream, 2 tablespoons snipped fresh chives, 2 teaspoons lime juice, and 1 clove minced garlic. Serve with fish cakes. Cover and refrigerate remaining sauce to use over salad greens. Makes 3/4 cup.






