Fish Cakes

• 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)

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.

white fish, egg, breadcrumb, onions, light mayonnaise, mustard, parsley, lime zest, salt, cornmeal, cooking oil, green goddess sauce, chives

Taken from www.food.com/recipe/fish-cakes-21682 (may not work)