There are many recipes for walleye fish that I have seen, but they all call for breading, battering, or baking the fish. So I reasoned, why not post a recipe for walleye cakes if you can make wonderful fish cakes with salmon and other ingredients?
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
Ingredients
- 1 cup cornflake crumbs
- 1 cup dry bread crumbs
- 3 tablespoons all-purpose flour
- 18 ounces skinless, boneless walleye fillets
- 8 baby carrots, finely chopped
- 1 zucchini, finely chopped
- 2 small onions, finely chopped
- 1 tablespoon garlic, minced
- 2 large eggs, beaten
- 1 teaspoon dry mustard
- 3 tablespoons lemon juice
- 1 teaspoon salt
- ground black pepper to taste
- 3 tablespoons butter
Instructions
- Combine cornflake crumbs, bread crumbs, and flour in a shallow dish; set aside.
- Grind walleye fillets, or chop finely and place in a mixing bowl. Add carrots, zucchini, onions, garlic, eggs, dry mustard, lemon juice, and salt. Season with black pepper. Mix with your hands until evenly combined.
- Form walleye mixture into 1/3-cup cakes, each about 3/4 inch thick, and press into cornflake mixture. Set walleye cakes on a baking sheet in a single layer; do not stack.
- Melt butter in a large skillet over medium heat. Cook walleye cakes in batches until firmed and golden brown on each side, about 8 minutes per side.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Nutrition Facts
| Calories | 320 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 150 mg |
| Dietary Fiber | 2 g |
| Protein | 23 g |
| Saturated Fat | 5 g |
| Sodium | 754 mg |
| Sugars | 5 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe using northern Pike
This was really good and will be making it again. used panko instead.
This was a huge hit. Absolutely loved them. It made 12 cakes so yummy!
Made this mostly how it says, turned out great! They freeze well once cooked. Can be reheated easily too!
I love salmon patties and was looking for a fish cake recipe to make with some bass filets I had from a recent fishing trip. I used this recipe as a starting point. I personally don’t like veggies in things like these so I left all but the onions out. I also used crackers instead of the bread crumbs (really not a difference). Let me say these were really good. I am sure they are good with the veggies if you are into that sort of thing.
The only change I made in the ingredient list is that I used a yellow squash instead of zucchini since I already had it on hand. The fish/veggie mixture is loose and wet and I was not able to form cakes with it. I ended up throwing in the cornflake/bread crumb mixture into it and that worked like a charm. After frying the first batch I felt they lacked a little something so I added some Old Bay to the 2nd batch before frying and that really added some depth.
This recipe was a little bit complicated and very messy! The mixture was a little on the thin side, but it may have been because I didn’t have quite enough fish, and added an extra egg on accident. I also used peanut oil for frying instead of vegetable/canola oil. The end result was delicious, so I’ll definitely make these again!
I love cooking walleye :-). I live in Montana and my kids HATE the taste of trout. The great thing about walleye is it only tastes like what you season it with. The white meat is fantastic. Anyways, this is a wonderful recipe. Great job! I have made mine with simple Oatmeal just like you would a meat loaf but yours kicked butt! Great job!
we did not care for these, sorry.
This recipe is delicious.