WALLEYE WILD RICE CAKES - BY IN-FISHERMAN

WALLEYE WILD RICE CAKES - BY IN-FISHERMAN image

Categories Fish

Yield 8 - 10 Cakes

Number Of Ingredients 17

8 oz. (1/2 pound) walleye, cooked
1.5 c. mayonnaise
4 eggs
1 c. cooked wild rice
1/2 c. shredded Parmesan (or substitute your favorite cheese)
4 green onions, chopped, or 1/4 c. chopped yellow onion
1 tsp. garlic powder, or 1 clove fresh garlic
1 package saltine crackers
2 tsp. seasonings (salt, pepper, herbs)
2 tbsp. oil or butter
Blue cheese aioli . . .
1/2 c. mayonnaise
1 tsp. garlic powder or 1 clove fresh garlic, minced
1 oz. crumbled blue cheese
Mix well
(Substitute: blue cheese salad
dressing)

Steps:

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. Serve with blue cheese aioli.