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.