Cheddar and Cod Fish Cakes

Name: Cheddar and Cod Fish Cakes
Yield: 4 - 6 servings
Ingredients: 3 tbsp (45 mL) butter; 1 lb (450 g) cod fillets; 2 cups (500 mL) yellow-fleshed potatoes peeled and diced; 1 tsp (5 mL) Worcestershire sauce; 1 tbsp (15 mL) Dijon mustard; 1 egg beaten; 5 oz (150 g) Canadian Mild Cheddar shredded; 3 green onions chopped; 2 tbsp (30 mL) fresh parsley chopped; Salt and freshly ground pepper to taste; 4 cups (1 L) crispy rice cereal crushed to yield 1 1/2 cups (375 mL) crushed cereal; 1 1/2 tbsp (22 mL) canola oil

Our dietitians' favourite

Golden, crispy and delicious, you’ll want to make these melt-in-your mouth fish cakes with Canadian Cheddar. Easy to make, they are prepared with cod or any other white fish. Serve them as a main dish or make smaller ones to serve as appetizers.

Prep: 15 min
Cooking: 25 min

Yields 4 - 6 servings

Golden, crispy and delicious, you’ll want to make these melt-in-your mouth fish cakes with Cheddar as described in the video. Easy to make, they are prepared with cod or any other white fish. Serve them as a main dish or make smaller ones to serve as appetizers.

Ingredients

3 tbsp (45 mL) butter
1 lb (450 g) cod fillets
2 cups (500 mL) yellow-fleshed potatoes peeled and diced
1 tsp (5 mL) Worcestershire sauce
1 tbsp (15 mL) Dijon mustard
1 egg beaten
5 oz (150 g) Canadian Mild Cheddar shredded
3 green onions chopped
2 tbsp (30 mL) fresh parsley chopped
Salt and freshly ground pepper to taste
4 cups (1 L) crispy rice cereal crushed to yield 1 1/2 cups (375 mL) crushed cereal
1 1/2 tbsp (22 mL) canola oil

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Preparation

Melt 1 tbsp (15 mL) butter in a skillet over medium heat and cook cod for 4–5 minutes on each side. Let cool, then flake the cod and set aside.

In a saucepan, cook potatoes in salted boiling water for 15 minutes or until tender. Drain potatoes and mash until smooth.Transfer potatoes to a bowl and add Worcestershire sauce, Dijon mustard, egg and Cheddar. Stir until well blended. Add green onions, parsley and cod. Season with salt and pepper.

Crush cereal and place in a dish.

Shape approx. 1/3 cup (80 mL) of cod mixture into a ball, then roll in the crushed cereal. Place on a plate and flatten slightly.

Heat oil and remaining butter in a large skillet over medium heat. Cook fish cakes for 4–5 minutes on each side. Serve hot.