Minnesota Walleye Cakes Recipes

WALLEYE CAKES

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.

MINNESOTA WALLEYE CAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place walleye fillets in a baking dish, pour in wine, and season with salt and pepper. Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes. Allow the fish to cool and break it into large chunks. Set aside.
• Mix carrot, red onion, celery, panko crumbs, 2 cups mayonnaise, seafood seasoning, and 1 teaspoon salt in a bowl until well blended. Add the walleye, mixing gently so the chunks of fish don't break apart. Shape the mixture into 12 patties.
• Heat vegetable oil in a large skillet or griddle over medium-high heat. Fry the patties until golden brown, 3 to 5 minutes per side.
• Whisk lemon juice and fresh dill into 1 cup mayonnaise in a bowl. Drizzle the sauce over the walleye cakes and serve.

MINNESOTA WALLEYE CAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place walleye fillets in a baking dish, pour in wine, and season with salt and pepper
• Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes
• Allow the fish to cool and break it into large chunks
• Set aside
• Mix carrot, red onion, celery, panko crumbs, 2 cups mayonnaise, seafood seasoning, and 1 teaspoon salt in a bowl until well blended
• Add the walleye, mixing gently so the chunks of fish don't break apart
• Shape the mixture into 12 patties
• Heat vegetable oil in a large skillet or griddle over medium-high heat
• Fry the patties until golden brown, 3 to 5 minutes per side
• Whisk lemon juice and fresh dill into 1 cup mayonnaise in a bowl
• Drizzle the sauce over the walleye cakes and serve