Low-Fat Fish Cakes With Green Goddess Sauce Recipe

Name: Low-Fat Fish Cakes With Green Goddess Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Low-Fat Fish Cakes With Green Goddess Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Low-Fat Fish Cakes With Green Goddess Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions