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       #Post#: 359--------------------------------------------------
       Fish Cakes With Tarragon Dip!!
   DIR By: Hummingbird
       Date: August 19, 2012, 12:33 pm
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       Fish Cakes with Tarragon Dip
       Makes: 4 servings
       Prep: 30 mins
       Cook: 4 mins per batch
       Ingredients
       12 ounces skinless fresh or frozen white fish fillets (such as
       haddock or cod)
       1/4 cup refrigerated or frozen egg product, thawed, or 1
       slightly beaten egg
       1/4 cup fine dry bread crumbs
       2 tablespoons finely chopped onion
       4 teaspoons light mayonnaise or salad dressing
       1 tablespoon Dijon-style mustard
       1 tablespoon snipped Italian parsley
       1 teaspoon finely shredded lime peel
       1/4 teaspoon salt
       2 tablespoons cornmeal
       1 tablespoon cooking oil
       1 recipe Tarragon Dip
       Directions
       Thaw fish, if frozen; cut into 1/2-inch pieces. Set aside. In a
       medium mixing bowl combine egg product, 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.
       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. For each serving, place three fish cakes on a
       plate
       Dip
       Ingredients
       1/4 cup nonfat plain yogurt
       1/4 cup light dairy sour cream
       3 tablespoons snipped fresh tarragon
       1/4 cup light dairy sour cream
       2 tablespoons snipped fresh chives
       2 teaspoons lime juice
       1 clove minced garlic
       Directions
       In a blender container or food-processor bowl combine yogurt,
       sour cream, and tarragon. Cover and process or blend until
       smooth. Transfer to bowl. Stir in sour cream, chives, lime
       juice, and garlic. Serve with fish cakes. Cover and refrigerate
       remaining sauce to use over salad greens. Makes 3/4 cup.
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