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Walleye Cakes
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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
1 1/2 lbs. fresh walleye, cleaned and deboned
1 1/4 c. mashed, cooked potatoes
2 eggs, beaten
2 tsp. salt
1 tsp. fresh pepper
1 bunch green onions, minced
1/4 tsp. ground cardamom
1 1/2 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
1 1/2 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.
* Brenda Langton owns Cafe Brenda, Minneapolis-St. Paul's most distinctive restaurant specializing in vegetarian and fish dishes. Stop in and say hello at 300 1st Ave. N., Minneapolis, MN 55401. |
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