Walleye Cakes with Blue Cheese Aioli
By JimMac
Rate this recipe
4.2/5
(5 Votes)
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.
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