1 lb. frozen cod fillets
1/2 c. egg beaters (equal to 2 eggs)
1/2 c. nonfat yogurt
1 tbsp. prepared (mild) mustard
1 tbsp. Worcestershire sauce
Fine bread crumbs

Defrost frozen fish in large mixing bowl. Cut into bite-size pieces (feel for and remove any bones). Add egg beaters, yogurt, mustard and Worcestershire sauce. Then add sufficient bread crumbs to make a firm mix.

Warm a large nonstick skillet sprayed with vegetable cooking and baking spray. Make 6-8 cakes by dropping from spoon into pan and cook slowly until starting to brown. Turn and cook other side. You may wish to remove, respray pan and brown first side again.