Adapted from thefoodchannel.com
For 8 to 10 cakes . . .
oz. (½ pound) walleye, cooked
⁄2 c. mayonnaise
c. cooked wild rice
c. shredded Parmesan (or substitute your favorite cheese)
green onions, chopped, or ¼ c. chopped yellow onion
tsp. garlic powder, or 1 clove fresh garlic
package saltine crackers
tsp. seasonings (salt, pepper, herbs)
tbsp. oil or butter
Blue cheese aioli . . .
tsp. garlic powder or 1 clove fresh garlic, minced
oz. crumbled blue cheese
(Substitute: blue cheese salad
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.