Walleye Cakes

Name: Walleye Cakes
Ingredients: 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

14 ingredients

3 steps

Ingredients

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

Directions

1

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.
2

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.
3

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.