Fish Cakes

Name: Fish Cakes
Ingredients: 12 ounces fresh skinless white fish fillets or 12 ounces frozen skinless white fish fillets (such as haddock or cod); 1 beaten egg; 1/4 cup fine dry breadcrumb; 2 tablespoons finely chopped onions; 4 teaspoons light mayonnaise or 4 teaspoons salad dressing; 1 tablespoon dijon-style mustard; 1 tablespoon snipped fresh parsley; 1 teaspoon lime zest; 1/4 teaspoon salt; 2 tablespoons cornmeal; 1 tablespoon cooking oil; green goddess sauce (in 'zaar); chives (optional)

13 ingredients

14 steps

Ingredients

12 ounces fresh skinless white fish fillets or 12 ounces frozen skinless white fish fillets (such as haddock or cod)
1 beaten egg
1/4 cup fine dry breadcrumb
2 tablespoons finely chopped onions
4 teaspoons light mayonnaise or 4 teaspoons salad dressing
1 tablespoon dijon-style mustard
1 tablespoon snipped fresh parsley
1 teaspoon lime zest
1/4 teaspoon salt
2 tablespoons cornmeal
1 tablespoon cooking oil
green goddess sauce (in 'zaar)
chives (optional)

Directions

1

thaw fish, if frozen, rinse fish, pat dry with paper towels.
2

Cut fish into 1/2 inch pieces.
3

Set aside.
4

In a medium bowl, combine egg, bread crumbs, onion, mayonnaise or dressing, mustard, parsley, lime zest and salt.
5

Add fish, mix well.
6

Shape into 1/2 inch thick patties.
7

Coat both sides of the fish patties with cornmeal.
8

In a large nonstick frypan or on a nonstick griddle heat oil over medium heat.
9

Add half the fish cakes.
10

Cook for 4 to 6 minutes or until fish flakes easily when tested with a fork, gently turning once.
11

Remove from frypan.
12

Repeat with remaining cakes.
13

Serve with Green Goddess Sauce.
14

If desired garnish with fresh chives.