Fish Cakes

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Nice taste, especially with green goddess sauce. From b h & g low cal

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Steps

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Thaw fish , if frozen , rinse fish , pat dry with paper towels.

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Cut fish into 1 / 2 inch pieces.

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Set aside.

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

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Add fish , mix well.

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Shape into 1 / 2 inch thick patties.

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Coat both sides of the fish patties with cornmeal.

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

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Add half the fish cakes.

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

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Remove from frypan.

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Repeat with remaining cakes.

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Serve with green goddess sauce.

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If desired garnish with fresh chives.

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Ingredients

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white fish fillets, egg, fine dry breadcrumb, onions, light mayonnaise, dijon-style mustard, fresh parsley, lime zest, salt, cornmeal, cooking oil, green goddess sauce, chives