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Minnesota Walleye Cakes

Kathy M 65

"A nice Minnesotan twist on crab cakes."
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Ingredients

1 h servings 623 cals
Original recipe yields 12 servings (12 fish cakes)

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Directions

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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: 623 calories; 48 g fat; 29 g carbohydrates; 26.4 g protein; 65 mg cholesterol; 901 mg sodium. Full nutrition

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Reviews

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Did not turn out good for us. Disappointed.

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 ...

Turned out great, I used Shore Lunch instead of bread crumbs however.

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.