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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A nice Minnesotan twist on crab cakes. Ingredients:
3 pounds walleye fillets |
salt and ground black pepper to taste |
1/2 cup dry white wine |
1 carrot, shredded |
1 red onion, diced |
1 stalk celery, diced |
4 cups panko bread crumbs |
2 cups mayonnaise |
1 tablespoon seafood seasoning (such as old bay®) |
1 teaspoon salt |
2 tablespoons oil for frying, or as needed |
sauce |
3 tablespoons lemon juice |
1 tablespoon chopped fresh dill |
1 cup mayonnaise |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place walleye fillets in a baking dish, pour in wine, and season with salt and pepper. Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes. Allow the fish to cool and break it into large chunks. Set aside.
3. Mix carrot, red onion, celery, panko crumbs, 2 cups mayonnaise, seafood seasoning, and 1 teaspoon salt in a bowl until well blended. Add the walleye, mixing gently so the chunks of fish don't break apart. Shape the mixture into 12 patties.
4. Heat vegetable oil in a large skillet or griddle over medium-high heat. Fry the patties until golden brown, 3 to 5 minutes per side.
5. Whisk lemon juice and fresh dill into 1 cup mayonnaise in a bowl. Drizzle the sauce over the walleye cakes and serve.
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