Fish Cakes with Tarragon Dip

Ingredients

• 12  ounces skinless fresh or frozen white fish fillets (such as haddock or cod)
• 1/4  cup refrigerated or frozen egg product, thawed, or 1 slightly beaten egg
• 1/4  cup fine dry bread crumbs
• 2  tablespoons finely chopped onion
• 4  teaspoons light mayonnaise or salad dressing
• 1  tablespoon Dijon-style mustard
• 1  tablespoon snipped Italian parsley
• 1  teaspoon finely shredded lime peel
• 1/4  teaspoon salt
• 2  tablespoons cornmeal
• 1  tablespoon cooking oil
• 1  recipe Tarragon 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.