Monterey Jack Fish Cakes
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Monterey Jack Fish Cakes
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 176 |
| pro | 17 g |
| carb | 8 g |
| total fat | 8 g |
| fibre | 1 g |
| sodium | 367 mg |
| % RDI: | - |
| calcium | 12 % |
Ingredients
-
Dipping Sauce:
1/2 cup (125 mL) low-fat Ranch dressing
2 tbsp (30 mL) shredded Canadian
Monterey Jack Fish Cakes:
1 lb (500 g) skinless fish fillets (such as haddock, sole or cod), fresh or thawed
3/4 cup (175 mL) shredded Canadian Monterey Jack
1/2 cup (125 mL) dry breadcrumbs
1/4 tsp (1 mL) each salt and 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.
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 (75 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.
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 (75 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.
Source : Dairy Farmers of Canada
- Keywords : Main Course; Lunch; Vegetarian; Skillet; Cheese; Haddock;
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