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Fish Cakes

by In-Fisherman   |  January 8th, 2013 1

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.

  • Alejandro Monmya

    For something with so many ingredients, I'm surprised it takes very little time to prepare. Even someone with very little culinary skill could whip this up in no time.

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