WALLEYE CAKES
I have seen a lot of recipes for walleye fish, but they all seemed to be breaded and deep-fried or battered and deep-fried or just baked... So I figured if you can make fish cakes tasty with salmon and so on... Why not post a recipe up for walleye... Frankly I am just tired of deep frying up walleye once a week. It is time for a tasty change.
Provided by Aimée
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Combine the cornflake crumbs, bread crumbs, and flour in a shallow dish; set aside. Grind the walleye fillets, or chop finely and place into a mixing bowl. Add the carrots, zucchini, onions, garlic, and eggs. Season with dry mustard, lemon juice, salt, and black pepper. Mix with your hands until evenly combined.
- Form the walleye mixture into 1/3-cup cakes about 3/4-inch thick, and press into the cornflake mixture. Set the walleye cakes onto a baking sheet in a single layer -- do not stack.
- Melt the butter in a large skillet over medium heat. Cook the walleye cakes in batches until firmed and golden brown on each side, about 8 minutes per side.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 35 g, Cholesterol 150.4 mg, Fat 9.7 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 4.6 g, Sodium 754.1 mg, Sugar 4.8 g
BAKED FISH WITH ITALIAN RICE
Betty Crocker's Heart Healthy Cookbook shares a recipe! Serve this flaky baked fish with rice - perfect for Italian dinners!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°. Heat water to boiling in 2 1/2-quart saucepan over medium-high heat. Cook onion in water, stirring occasionally, until crisp-tender. Stir in rice, tomatoes and Italian seasoning; cook until thoroughly heated.
- Spoon rice mixture into ungreased rectangular baking dish, 13x9x2 inches. Place fish fillets on rice mixture. Brush fish with oil. Sprinkle with paprika.
- Cover and bake 20 to 25 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 240, Carbohydrate 27 g, Cholesterol 40 mg, Fiber 4 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 3 g, TransFat 0 g
WILD RICE SALMON CAKES
Provided by Abra Pappa
Number Of Ingredients 13
Steps:
- You can begin with either fresh wild salmon or canned wild salmon. If using fresh, grill or bake until cooked throughout
- In a large bowl add all ingredients, stir well to combine
- Form medium size patties and place on slightly greased cookie sheet (I just poured a scant drop of olive oil onto a paper towel and rubbed the paper towel over the cookie sheet
- Bake in 375 oven for 25 minutes
- Top with salsa verde or jar salsa or I made a pickled jalapeno tarter sauce... simply chop store bought pickled jalapenos and stir together with 1 tbsp greek yogurt and 1 tbsp vegenaise, thin slightly with juice from the jalapenos.
- These store very well in an airtight glass container layered with parchment paper for 4-5 days. Simply pop in the oven for a bit to reheat
Nutrition Facts : Calories 102 kcal, Carbohydrate 10 g, Protein 7 g, Fat 3 g, Cholesterol 40 mg, Sodium 77 mg, ServingSize 1 serving
WILD RICE GRIDDLE CAKES
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a bowl, mix rice, carrots, onions, cheese, and thyme, add salt and pepper, to taste. Sprinkle baking powder and flour over mixture, then stir well. Pour in eggs and mix lightly until blended.
- Heat a cast-iron frying pan over a fire or over medium-high heat. Add a thick film of oil. Drop 3 or 4 heaping spoonfuls of batter into pan and flatten slightly, making cakes about 3-inches in diameter. Cook until crispy and well browned on bottom (about 3 minutes), turn cakes with a spatula, and cook until browned on the other side (about 2 minutes). Drain on paper towels. Repeat with remaining batter, adding more oil as necessary. Serve hot.
FISH CAKES
Make and share this Fish Cakes recipe from Food.com.
Provided by kine3603
Categories < 30 Mins
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- - Cook the fish in simmering water until fish flakes. (about 5 minutes).
- - In a large bowl combine the fish (flaked), mayonnaise, wild rice, onions, cheese, and garlic.
- - Add eggs and mix with a fork.
- - Crush the Ritz crackers and fold into the batter until firm enough to form into cakes.
- - Heat oil or buttter over a medium high heat.
- - Cook on each side for 2 to 3 minutes until nicely browned.
- - Serve with Aioli Sauce.
- (Aioli).
- - Mix mayonnaise, blue cheese and crushed garlic.
- - Chill until ready to use.
WILD RICE AND BROWN RICE CAKES WITH ROASTED VEGETABLE RAGù
Categories Vegetable Side Sauté Low Fat Vegetarian High Fiber Mozzarella Parmesan White Wine Fall Pan-Fry Healthy Brown Rice Wild Rice Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 main-course servings
Number Of Ingredients 11
Steps:
- Bring 6 cups broth to boil in large saucepan. Remove from heat; cover.
- Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add brown rice and wild rice; stir 1 minute. Add wine; cook until absorbed, about 2 minutes. Stir in 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. Add 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes, stirring often. Add 2 cups warm broth; bring to boil. Reduce heat; cover and simmer until rice is almost tender, stirring occasionally, about 20 minutes. Uncover; simmer until rice is tender and broth is absorbed, stirring often and adding broth by 1/4 cupfuls if rice is not tender, about 10 minutes longer. Stir in mozzarella; season with pepper. Cool to room temperature.
- Mix breadcrumbs and Parmesan in pie dish. Line baking sheet with plastic wrap. Using moistened hands, divide rice mixture into 6 equal portions; press each portion into 31/2-inch-diameter patty. Carefully turn each in breadcrumb mixture, coating both sides. Place on prepared baking sheet. Cover; chill at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
- Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 3 rice cakes to skillet; cook until heated through, about 4 minutes per side. Repeat with remaining 1 tablespoon oil and rice cakes.
- Transfer rice cakes to plates. Spoon Roasted Vegetable Ragù alongside.
FISH CAKES WITH WILD RICE
Steps:
- Make sure any little bones are out of the fish. Mix everything (except the oil and salad greens) together in a large bowl. Divide the mix into 8 roughly equal parts and form into patties. If you have time, set the patties on a cookie sheet in the fridge for 30 minutes to firm up. You can skip this step if you are rushed. Fry the patties in the butter until golden brown, about 3 to 5 minutes per side. Serve with a green salad with a nice vinaigrette, or try my saffron aioli.
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FISH CAKES RECIPE - FISH CAKES WITH WILD RICE | HANK SHAW
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- Make sure any little bones are out of the fish. Mix everything (except the oil and salad greens) together in a large bowl. Divide the mix into 8 roughly equal parts and form into patties. If you have time, set the patties on a cookie sheet in the fridge for 30 minutes to firm up. You can skip this step if you are rushed.
- Fry the patties in the butter until golden brown, about 3 to 5 minutes per side. Serve with a green salad with a nice vinaigrette, or try my saffron aioli.
WILD RICE AND FISH RECIPE | BETTER TOGETHER BC
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WALLEYE WILD RICE CAKES WITH WASABI DRESSING | MIDWEST LIVING
From midwestliving.com
5/5 (2)Total Time 2 hrs 40 minsServings 6Calories 415 per serving
- Preheat oven to 450°. Rinse fish; pat dry with paper towels. In a 2-quart baking dish, pour wine over fish. Bake, uncovered, 4 to 6 minutes per 1/2-inch thickness of fish, until fish flakes when tested with a fork. Drain and break into pieces.
- In a medium bowl, combine fish, egg, panko, cooked wild rice, onion, red sweet pepper, 2 tablespoons mayonnaise, the mustard, Worcestershire sauce, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Shape mixture into six 3/4-inch-thick patties (about 1/3 cup each). Place patties on a baking sheet, cover and chill 2 hours.
- In a 12-inch skillet, heat canola oil over medium heat. Add patties to skillet and cook 10 minutes or until golden brown, turning once.
- For Wasabi Dressing: In a small bowl, combine 1/4 cup mayonnaise, 1/2 teaspoon lemon juice, the wasabi paste, sugar and soy sauce. Season to taste with salt and pepper. Serve cakes with dressing, on a bed of greens, if desired.
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- Bring a cup of water to boil in a shallow pan. Place salmon in the pan with lemon juice and a little salt and pepper. Reduce heat to medium and allow salmon to cook for 5 minutes. Remove, flake, and set aside.
- In a large bowl, combine rice, dill weed, lemon pepper, and salt. Mix and mash well with a potato masher. Stir in flaked salmon until combined.
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