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.
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.