Recipes Fish Cakes In-Fisherman January 8th, 2013 | More From In-Fisherman Share0 Tweet Email Share on Facebook.Share on Twitter.Share on Google+Walleye With Blue Cheese Fish Cakes by Chefs Jerry Swanson & Tommy Nuesse We do this recipe at the Nisswa Grill usually using crab to create a distinctive crabcake. Walleye, though, is just as good. The blue cheese aioli is our favorite accompaniment, but, of course, you can substitute. 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) 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. Share on Facebook.Share on Twitter.Share on Google+ Share0 Tweet Email Load Comments ( ) Don’t forget to sign up! Get the Top Stories from In-Fisherman Delivered to Your Inbox Every Week Even More recipes Show More Get the In-Fisherman Newsletter FREE! Get the top stories delivered right to your inbox every week. Best Fishing Times: Solunar CalendarRead Now! Advertisement WAIT!DON'T MISS A SINGLE ISSUE! Get 8 issues for the low price of just $8! Subscribe!