Walleye Cakes Recipe - Allrecipes.com
  • READY IN 55 mins

Walleye Cakes

Recipe by  

"I have seen a lot of recipes for walleye fish, but they all seemed to be breaded and deep-fried or battered and deep-fried or just baked... So I figured if you can make fish cakes tasty with salmon and so on... Why not post a recipe up for walleye... Frankly I am just tired of deep frying up walleye once a week. It is time for a tasty change."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    55 mins

Directions

  1. Combine the cornflake crumbs, bread crumbs, and flour in a shallow dish; set aside. Grind the walleye fillets, or chop finely and place into a mixing bowl. Add the carrots, zucchini, onions, garlic, and eggs. Season with dry mustard, lemon juice, salt, and black pepper. Mix with your hands until evenly combined.
  2. Form the walleye mixture into 1/3-cup cakes about 3/4-inch thick, and press into the cornflake mixture. Set the walleye cakes onto a baking sheet in a single layer -- do not stack.
  3. Melt the butter in a large skillet over medium heat. Cook the walleye cakes in batches until firmed and golden brown on each side, about 8 minutes per side.
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Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
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Reviews More Reviews

Jul 17, 2011

This recipe is delicious.

 
Aug 30, 2011

we did not care for these, sorry.

 
Aug 14, 2012

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!

 
May 07, 2015

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!

 

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Nutrition

  • Calories
  • 320 kcal
  • 16%
  • Carbohydrates
  • 35 g
  • 11%
  • Cholesterol
  • 150 mg
  • 50%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 23 g
  • 46%
  • Sodium
  • 754 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Aimée
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