Monterey Jack Fish Cakes

Name: Monterey Jack Fish Cakes
Yield: 8 servings
Ingredients: Dipping Sauce; 1/2 cup (125 mL) low-fat Ranch dressing; 2 tbsp (30 mL) shredded Canadian Monterey Jack; Fish Cakes; 1 lb (450 g) skinless fish fillets (such as haddock; sole or cod) fresh or thawed; 3/4 cup (180 mL) shredded Canadian Monterey Jack; 1/2 cup (125 mL) dry breadcrumbs; 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) pepper; 1 egg; 1 green onion thinly sliced; 2 tsp (10 mL) butter

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!

Prep: 10 min
Cooking: 10 min
Refrigeration: 15 min - 20 min

Yields 8 servings

Ingredients

Dipping Sauce
1/2 cup (125 mL) low-fat Ranch dressing
2 tbsp (30 mL) shredded Canadian Monterey Jack
Fish Cakes
1 lb (450 g) skinless fish fillets (such as haddock, sole or cod) fresh or thawed
3/4 cup (180 mL) shredded Canadian Monterey Jack
1/2 cup (125 mL) dry breadcrumbs
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 egg
1 green onion thinly sliced
2 tsp (10 mL) butter

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Preparation

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!