Monterey Jack Fish Cakes
Kids will love these and love to give you a hand to make them, so how about having at least one fish night a week' The whole crew will agree!
- Course Main Dishes
- Prep. Time 10 mins
- Cooking Time 10 - 10 mins
- Yields 8 servings
Preparation
What You Need
Dipping Sauce:
Fish Cakes:
Instructions
Dipping Sauce:
in a small bowl combine Ranch dressing and Monterey Jack. Cover and refrigerate until ready to serve.
Fish Cakes:
Finely chop pat-dried fish and place in a medium bowl. Add Monterey Jack, breadcrumbs, salt, pepper, egg and green onion, mixing well. With damp hands, shape by heaping 1/3 cup (80 mL) into eight patties, each about 1/2 -inch (1 cm) thick.
In a large non-stick skillet, melt butter over medium heat. Cook patties, turning once, for about 10 minutes, or until golden and fish is opaque.
Serve with Dipping sauce.
Tips
For a satisfying packed lunch, stuff these fish cakes in a whole wheat pita half lined with lettuce. Pack the dipping sauce in a separate container to drizzle when ready. For a little oomph, try these with Bothwell Red Hot Chili Pepper Jack instead of the regular Monterey Jack!
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 176 CaloriesProtein: 17 g
Carbohydrate: 8 g
Fat: 8 g
Fibre: 0.50 g
Sodium: 367 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
12 %
/
135 mg
Vitamin B12:
48 %
Phosphorus:
21 %
Magnesium:
13 %
Niacin:
12 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
-
Nicole
November 24th, 2010
Loved that recipe but I added a bit more cheese and some rice and I was delicious!
Add a comment
