Description
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.
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
Instructions
- Combine cornflake crumbs
- bread crumbs
- and flour in a shallow dish; set aside.
- Grind walleye fillets
- or chop finely and place in a mixing bowl. Add carrots
- zucchini
- onions
- garlic
- eggs
- dry mustard
- lemon juice
- and salt. Season with black pepper. Mix with your hands until evenly combined.
- Form walleye mixture into 1/3-cup cakes
- each about 3/4 inch thick
- and press into cornflake mixture. Set walleye cakes on a baking sheet in a single layer; do not stack.
- Melt butter in a large skillet over medium heat. Cook walleye cakes in batches until firmed and golden brown on each side
- about 8 minutes per side.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 6