Ingredients55 m servings 320 cals
- 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 g fat; 35 g carbohydrates; 23 g protein; 150 mg cholesterol; 754 mg sodium. Full nutrition
ReviewsRead all reviews 7
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. ...
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...
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 fo...