|
Minnesota
Walleye Cakes |
|
http://www.twincities.com/2016/01/15/game-gourmet-eat-gourmet-no-matter-what-size-walleye-you-land/ |
| |
|
|
Ingredients |
|
10 oz cubed
fresh walleye |
|
1/2 green bell
pepper |
|
1/4 med yellow
onion |
|
1 T freshly
minced garlic |
|
1 T mayo |
|
2 t black pepper |
|
1/2 T kosher
salt |
|
1 t creamy
horseradish |
|
1 t hot sauce |
|
Egg white from 1
egg |
|
1 T peanut oil |
|
|
|
Garnishes |
|
Sour Cream |
|
Diced chives or
scallions |
|
|
|
Directions |
|
1. |
Cut walleye into
cubes. Set
aside. |
|
2. |
Dice green
pepper and
onion. Place in
food processor.
Pulse a few
times (do not
puree). |
|
3. |
Add walleye to
food processor
and pulse a few
more times or
until walleye is
peppercorn size
(do not puree). |
|
4. |
Place mixture
into large
mixing bowl. |
|
5. |
Add garlic,
mayo, pepper,
salt, mustard,
horseradish, hot
sauce, egg
white, and bread
crumbs. Mix
thoroughly. |
|
6. |
Let stand a few
minutes allowing
panko to absorb
liquids. |
|
7. |
Form into thin
silver-dollar-size
patties. |
|
|
|
|
Chef's
Note:
While some fish
cake recipes
call for cooking
fish first
---that can
potentially lead
to dry-tasting
fish cakes. With
this recipe, be
certain to make
small, thin
cakes to ensure
fish gets cooked
through during
browning. |
|
|
|
|
8. |
Heat thin layer
of peanut oil in
skillet to 350
degrees. |
|
9. |
Place cakes,
three at a time,
in skillet. |
|
10. |
Cook for one
minute or until
edges turn
brown. Flip.
Cook until both
sides are
golden-brown. |
|
11. |
Drain cakes on
napkin-covered
platter. |
|
12. |
Garnish with
sour cream and
diced chives or
scallions. |
 |
|
|
|
