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Friday, January 1, 2016

walleye cakes

Ingredients

  • Servings: 6
  • 1 cup cornflake crumbs
  • 1 cup dry bread crumbs
  • 3 tablespoons all-purpose flour
  • 18 ounces skinless, boneless walleye fillets
  • 8 baby carrots, finely chopped
  • 1 zucchini, finely chopped
  • 2 small onions, finely chopped
  • 1 tablespoon garlic, minced
  • 2 large eggs, beaten
  • 1 teaspoon dry mustard
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • ground black pepper to taste
  • 3 tablespoons butter

Recipe

    Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins

  • 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 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.

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