January 14, 2013
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.