Walleye Cakes With Horseradish Sour Cream Sauce

Walleye Cakes With Horseradish Sour Cream Sauce


by Chef Brenda Langton


These cakes are every bit the equal of the finest crab cake, perhaps, even more distinctive. This is a particularly fine way to use frozen walleye.


Ingredients

11⁄2 lbs. fresh walleye, cleaned and deboned

11⁄4 c. mashed, cooked potatoes

2 eggs, beaten

2 tsp. salt

1 tsp. fresh pepper

1 bunch green onions, minced

1/4 tsp. ground cardamom

11⁄2 tsp. grated orange peel

1 tbsp. chopped fresh cilantro

2 tbsp. chopped fresh parsley

flour or cornmeal for rolling cakes

4 tbsp. vegetable oil

'¢ Grind the walleye in a food processor or grinder.

'¢ Cook and mash potatoes. Set aside and cool.

'¢ In a bowl, mix together all remaining ingredients except vegetable oil. Add walleye and potatoes to mixture, shape into 2-inch patties, and dust the patties in flour or cornmeal.

'¢ Heat vegetable oil in a sauté pan until hot. Sauté cakes until golden brown on both sides. They should be firm but not overcooked — about 3 minutes on each side.

Horseradish-Sour Cream Sauce

3/4 c. sour cream or yogurt

11⁄2 tsp. Dijon mustard

2 tbsp. freshly grated horseradish (or 1 tbsp. prepared ­horseradish)

1/2 tsp. salt

2 tbsp. chopped fresh dill (optional)

1/4 c. milk

'¢ Combine all the ingredients and mix well.

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