Walleye Cakes With Horseradish Sour Cream Sauce

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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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