Description
A nice Minnesotan twist on crab cakes.
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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 12