Low-Fat Fish Cakes With Green Goddess Sauce

• 12 ounces skinless white fish fillets (such as haddock or cod)
• 1 egg, beaten
• 1/4 cup fine dry breadcrumb
• 2 tablespoons onions, finely chopped
• 4 teaspoons light mayonnaise or 4 teaspoons salad dressing
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh parsley, snipped
• 1 teaspoon lime peel, finely shredded
• 1/4 teaspoon salt
• 2 tablespoons cornmeal
• 1 tablespoon vegetable oil
• Green Goddess Sauce
• 1/4 cup plain nonfat yogurt (optional)
• 1/2 cup light sour cream (optional)
• 3 tablespoons fresh tarragon, snipped (optional)
• 2 tablespoons fresh chives, snipped (optional)
• 2 teaspoons lime juice (optional)
• 1 garlic clove, minced (optional)

1. Cut fish into 1/2-inch pieces. Set aside.
2. 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.
3. 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.
4. For sauce: Combine yogurt, half of the sour cream and the tarragon in blender and process until smooth. Stir in remaining ingredients. For each serving, place three fish cakes on a plate along with 2 tablespoons Green Goddess Sauce. Use remaining sauce as a salad dressing.

white fish, egg, breadcrumb, onions, light mayonnaise, mustard, fresh parsley, lime peel, salt, cornmeal, vegetable oil, nonfat yogurt, light sour cream, fresh tarragon, fresh chives, lime juice, garlic

Taken from www.food.com/recipe/low-fat-fish-cakes-with-green-goddess-sauce-352253 (may not work)