Walleye Wild Rice Cakes By In Fisherman Recipes

WILD RICE GRIDDLE CAKES

Wild Rice Griddle Cakes image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups cooked wild rice
1 cup grated carrots (from 2 to 3 carrots)
3 green onions, finely chopped
1/4 cup grated Parmesan
1/4 teaspoons dried thyme
1 teaspoon salt
Pepper
1 teaspoon baking powder
1/3 cup all-purpose flour
2 eggs, lightly beaten
Vegetable oil, for frying

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.

MINNESOTA WALLEYE CAKES

Minnesota Walleye Cakes image

A nice Minnesotan twist on crab cakes.

Provided by Kathy Markman

Categories Appetizers and Snacks Seafood Fish Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 14

Ingredients

3 pounds walleye fillets
salt and ground black pepper to taste
½ cup dry white wine
1 carrot, shredded
1 red onion, diced
1 stalk celery, diced
4 cups panko bread crumbs
2 cups mayonnaise
1 tablespoon seafood seasoning (such as Old Bay®)
1 teaspoon salt
2 tablespoons oil for frying, or as needed
3 tablespoons lemon juice
1 tablespoon chopped fresh dill
1 cup mayonnaise

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.

Nutrition Facts : Calories 623.5 calories, Carbohydrate 29 g, Cholesterol 65.2 mg, Fat 48 g, Fiber 0.5 g, Protein 26.4 g, SaturatedFat 7.3 g, Sodium 869 mg, Sugar 1.5 g

WALLEYE CAKES

Walleye Cakes image

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

Ingredients

1 cup cornflake crumbs
1 cup dry bread crumbs
3 tablespoons all-purpose flour
18 ounces skinless, boneless walleye fillets
8 baby carrots, finely chopped
1 zucchini, finely chopped
2 small onions, finely chopped
1 tablespoon garlic, minced
2 large eggs, beaten
1 teaspoon dry mustard
3 tablespoons lemon juice
1 teaspoon salt
ground black pepper to taste
3 tablespoons butter

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

WALLEYE WILD RICE CAKES - BY IN-FISHERMAN

WALLEYE WILD RICE CAKES - BY IN-FISHERMAN image

Categories Fish

Yield 8 - 10 Cakes

Number Of Ingredients 17

Ingredients

8 oz. (1/2 pound) walleye, cooked
1.5 c. mayonnaise
4 eggs
1 c. cooked wild rice
1/2 c. shredded Parmesan (or substitute your favorite cheese)
4 green onions, chopped, or 1/4 c. chopped yellow onion
1 tsp. garlic powder, or 1 clove fresh garlic
1 package saltine crackers
2 tsp. seasonings (salt, pepper, herbs)
2 tbsp. oil or butter
Blue cheese aioli . . .
1/2 c. mayonnaise
1 tsp. garlic powder or 1 clove fresh garlic, minced
1 oz. crumbled blue cheese
Mix well
(Substitute: blue cheese salad
dressing)

Steps:

Cook the walleye in simmering water until flesh is firm, about five minutes, then cool. In a large bowl combine the walleye (flaked), mayonnaise, rice, chopped onion, garlic, and cheese. Add eggs and mix with a fork. Add seasoning. Crush saltines and fold into batter until mixture is firm enough to form into cakes. Heat oil or butter in skillet over medium-high heat, form mix into small (2 to 4 oz.) cakes and cook approximately 2 to 3 minutes on each side or until golden brown. Serve with blue cheese aioli.

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