Walleye Cakes with Blue Cheese Aioli

Walleye Cakes with Blue Cheese Aioli

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For 8 to 10 cakes . . .

  • 8

    oz. (½ pound) walleye, cooked

  • 11

    ⁄2 c. mayonnaise

  • 4

    eggs

  • 1

    c. cooked wild rice

  • ½

    c. shredded Parmesan (or ­substitute your favorite cheese)

  • 4

    green onions, chopped, or ¼ 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 . . .

  • ½

    c. mayonnaise

  • 1

    tsp. garlic powder or 1 clove fresh garlic, minced

  • 1

    oz. crumbled blue cheese

  • Mix well

  • (Substitute: blue cheese salad

  • dressing)

Directions

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.


Nutrition

Facebook Conversations