By Chefs Jerry Swanson and 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 blue cheese salad dressing or your favorite dipping sauce.
Yield: 8-10 fish cakes
Prep time: 15 minutes
Cook time: 20-30 minutes
- 8 ounce (1/2 pound) walleye, cooked
- 1 1/2 cups mayonnaise
- 4 eggs
- 1 cup cooked wild rice
- 1/2 cup shredded Parmesan (or substitute your favorite cheese)
- 4 green onions, chopped, or 1/4 cup chopped yellow onion
- 1 teaspoon garlic powder or 1 clove fresh garlic
- 1 package saltine crackers
- 2 teaspoons seasonings (salt, pepper, herbs)
- 2 tablespoons. oil or butter
Blue Cheese Aioli:
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder or 1 clove fresh garlic, minced
- 1 ounce crumbled blue cheese
- 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.
- In a bowl, mix well Blue Cheese Aioli ingredients together well to make dipping sauce.
- Serve Walleye Fish Cakes with Blue Cheese Aioli.