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

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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