Fish Cakes & Remoulade Sauce

1 pound cooked flaked white fish 
2 tablespoons Panko bread crumbs
1 teaspoon finely chopped fresh parsley
1 tablespoon minced green onions or chives
Pinch salt 
Pinch pepper 
1/2 teaspoon Creole seasoning
1 egg, lightly beat 
1/2 teaspoon ground dry mustard 
1 teaspoon fresh lemon or lime juice
1 1/2 tablespoons mayonnaise 
Dash Tabasco sauce

Mix together cooked and flaked fish, bread crumbs, parsley, onion, salt, pepper and Creole seasoning. Whisk together egg, mayonnaise, mustard, lemon or lime juice and Tabasco. Combine with other ingredients and mix well. Form into patties and place in a hot skillet that's been sprayed lightly with olive oil. Cook on each side just until a golden color with thin crisp coat. Or if you prefer, you can place the fish cakes on a lightly oiled baking sheet and place under hot broiler for 10 to 15 minutes or until lightly golden brown. Serve with a wedge of lemon or lime and remoulade sauce.

Remoulade Sauce
1/2 cup Hellmann's mayonnaise
1/2 cup catsup
1/8 cup Creole mustard
1/4 cup horseradish

Whisk all ingredients together, cover and refrigerate. Will keep in frig for a week or so. Spread a couple of heaping tablespoons of sauce on a plate and set a fish cake on or to the edge of the sauce. Garnish with a wedge of lemon or lime and sprig of parsley. You can make small cakes and serve as appetizers.