Walleye Cakes with Blue Cheese Aioli

By JimMac

Ingredients

• For 8 to 10 cakes . . .
• 8 oz. (1/2 pound) walleye, cooked
• 11 ⁄2 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)

Details

Adapted from thefoodchannel.com

Preparation

Step 1

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.