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.

INGRIDIENT

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

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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 FACT

Per Serving: 320 calories; protein 23g; carbohydrates 35g; fat 9.7g; cholesterol 150.4mg; sodium 754.1mg.

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