Ingredients55 m servings 320
- 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.
- 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.
- 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.
- 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.
Per Serving: 320 calories; 9.7 35 23 150 754 Full nutrition
ReviewsRead all reviews 10
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. ...
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 veggi...