Minnesota Walleye Cakes

Rating: 4 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

A nice Minnesotan twist on crab cakes.

By Kathy Markman

Gallery

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
12
Yield:
12 fish cakes
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Sauce:

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • Place walleye fillets in a baking dish, pour in wine, and season with salt and pepper. Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes. Allow the fish to cool and break it into large chunks. Set aside.

  • Mix carrot, red onion, celery, panko crumbs, 2 cups mayonnaise, seafood seasoning, and 1 teaspoon salt in a bowl until well blended. Add the walleye, mixing gently so the chunks of fish don't break apart. Shape the mixture into 12 patties.

  • Heat vegetable oil in a large skillet or griddle over medium-high heat. Fry the patties until golden brown, 3 to 5 minutes per side.

  • Whisk lemon juice and fresh dill into 1 cup mayonnaise in a bowl. Drizzle the sauce over the walleye cakes and serve.

Nutrition Facts

Per Serving:
624 calories; protein 26.4g; carbohydrates 29g; fat 48g; cholesterol 65.2mg; sodium 869mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Soup Loving Nicole
Allstar
Rating: 4 stars
12/24/2016
I've made fish cakes with carrots in them before and they make them too sweet for our taste so I left them out. I really liked this recipe and it was a nice way to change up the walleye fillets that I have in the freezer. Walleye is so mild in flavor that it really takes on any flavor you add to it. There is one flaw in the recipe and that is that you really have to add a beaten egg to the mixture as a binder. Once I had everything mixed up and tried to start forming patties I could see it wasn't going to work. I added a beaten egg and that did the trick. Thanks for sharing! Read More
Helpful
(2)

Most helpful critical review

Rhammell
Rating: 2 stars
02/05/2013
Did not turn out good for us. Disappointed. Read More
Helpful
(2)
7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
SZYQ1
Rating: 4 stars
09/20/2018
Used this recipe to make the cakes and we thought the Walleye Cakes were very good. Great way and change to make Walleye instead of battered and fried or broiled. I was concerned they would fall apart in the pan, but they held together perfectly (used Just Mayo since I can’t have eggs with no problem). I used Jan’s Old Bay Seasoning Substitute on this site and omitted the salt in this recipe. The only changes I would make next time is to lightly sauté the onion before adding to the mixture, which is a personal preference, and maybe reduce the amount of Old Bay just a tad. Enjoyed the texture and flavor of these though. Next time, I may add some grated cheddar to the mixture. Will definitely make this again. Thanks for the recipe! Read More
Helpful
(3)
Rhammell
Rating: 2 stars
02/05/2013
Did not turn out good for us. Disappointed. Read More
Helpful
(2)
Soup Loving Nicole
Allstar
Rating: 4 stars
12/24/2016
I've made fish cakes with carrots in them before and they make them too sweet for our taste so I left them out. I really liked this recipe and it was a nice way to change up the walleye fillets that I have in the freezer. Walleye is so mild in flavor that it really takes on any flavor you add to it. There is one flaw in the recipe and that is that you really have to add a beaten egg to the mixture as a binder. Once I had everything mixed up and tried to start forming patties I could see it wasn't going to work. I added a beaten egg and that did the trick. Thanks for sharing! Read More
Helpful
(2)
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Brian Comstock
Rating: 5 stars
02/19/2018
Turned out great I used Shore Lunch instead of bread crumbs however. Read More
luv2eathav2cook
Rating: 4 stars
06/10/2018
made a half batch excellent flavor but they all but one fell apart in the pan while browning. In all fairness i think i caused them to fall apart by using too much oil in the pan as if i was deep frying them. will definitely make again but maybe with an egg in the mix to help bind them together and using less oil. Read More
jackies
Rating: 5 stars
05/22/2021
Everyone loved it! Even people that don’t like fish loved it! I did add an egg as I was worried it would break apart. Read More
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Jill Planer Acciarito
Rating: 4 stars
03/12/2017
Very good cakes. I used trout and added crab meat as well. For the sauce added 1 teaspoon of honey. Best fish cakes I have made yet. Read More
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