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!

  • Prep: 10 min
  • Cooking: 10 min
  • Refrigeration: 15 min - 20 min
Yields 8 servings
monterey jack fish cakes

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

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!

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Nutrition

Nutritional Information

per serving
Energy: 176 Calories
Protein: 17 g
Carbohydrate: 8 g
Fat: 8 g
Fibre: 0.5 g
Sodium: 367 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 12 % / 135 mg
Vitamin B12: 48 %
Phosphorus: 21 %
Magnesium: 13 %
Niacin: 12 %