Walleye Cakes Recipes
MINNESOTA WALLEYE CAKES
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
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
Steps:
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper and place the fish on top. Drizzle the fish evenly with 1 tablespoon olive oil. Mix the paprika, garlic powder, onion powder, 1 teaspoon salt and a few grinds of black pepper in a small bowl. Sprinkle the mixture evenly over each of the fillets. Bake until the fish is opaque and can be easily flaked with a fork, about 10 minutes. Let cool until warm, about 10 minutes.
- Flake the fish (leave the skin on the baking sheet; the meat should easily pull away from it) and transfer to a medium bowl (you should have about 339 grams fish). Add the panko, mayonnaise, capers, dill, chives, lemon zest, celery, 1 teaspoon salt and a few grinds black pepper and mix to combine.
- Form the mixture into tablespoon-sized patties (about 16 grams each). (You should get 20 to 24 patties.) Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Working in two batches, fry the patties until golden brown and can easily pull away from the pan, about 2 minutes per side. Transfer to a paper towel-lined plate and repeat with the remaining patties. Dollop with some sour cream, a few sprigs of dill or sliced cornichons on top and secure with a toothpick. Serve immediately.
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
WALLEYE CAKES
Steps:
- 1.cut walleye into 1/4" pieces, refrigerate. 2.chop panko in a blender(just break them down a little, not into a fine powder) 3.lightly whisk egg in a mixing bowl. 4.add remaining ingredients to bowl except walleye and panko. 5.fold in walleye and panko, refrigerate for 30 minutes. 6.portion into 8 equally sized balls. 7.gently form balls into 3/4 inch thick cakes (ring molds work great for this). 8.dredge cakes in panko refrigerate until firm(an hour or so should be fine). 9.pan fry in oil over medium heat until golden brown on both sides.
WALLEYE CAKES RECIPE
Provided by gstark
Number Of Ingredients 13
Steps:
- Preparation: 1. Cut walleye into 3/8 inch chunks; place in refrigerator. 2. Lightly whisk eggs in mixing bowl. 3. Add remaining ingredients, except walleye and bread crumbs. 4. Mix until fully combined. 5. Add walleye chunks and bread crumbs and fold together. 6. Wrap bowl with plastic wrap and place in refrigerator for an hour. 7. After refrigerating, portion the mixture to 3 ½ ounce balls. 8. Form slightly into 1-inch thick cakes and lightly and carefully dredge in additional crumbs just to cover. 9. Transfer to a sheet tray. 10. Refrigerate for two hours. To Saute: Ingredients: 4 ounces Butter Flavored Soy Oil 8 Walleye Cakes 12 ounces Green Chili Remoulade 4 Tbs Cilantro, Chopped 4 ounces Srirachi Sauce 1. Pour Soy Oil on 375°F griddle. 2. Place walleye cakes on top of oil. 3. Cook until golden brown. 4. Spoon remoulade onto serving plate. 5. Place walleye cakes on top of the remoulade. 6. Serve with Srirachi sauce. 7. Garnish with chopped cilantro. Mo Moore, Axel's 12/19/2008 2:55:40 PM
WALLEYE CRAB CAKES
My husband fishes often and I always try to come up with new ways to prepare what he catches. This is one of our all time favorites. I was told by family and friends it is fabulous!!! The lemon dill sauce recipe I am also submiting is a wonderful compliment. Hope you enjoy!
Provided by Jill L. Margaritta
Categories Crab
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix all, form into small patties(smaller for appetizers/larger for entree), roll in crumbs, put on a well greased cookie sheet. Bake in oven on top rack at 350 degrees for about 15 minutes, flipping once, until golden on both sides.
- Alternative: Instead of baking, I have also greased a pan and browned the cakes on the top of the stove. Medium heat. Just cook for about 4-5 minutes on each side.
- Serve immediately with lemon dill sauce on the side.
Nutrition Facts : Calories 280.4, Fat 13.8, SaturatedFat 6, Cholesterol 141.3, Sodium 509.5, Carbohydrate 13.5, Fiber 0.9, Sugar 1.9, Protein 24.4
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