Harrod’s Cookhouse Walleye Cakes Recipe
3-4 large Walleye fillets or (Can be substituted with 12oz of Perch) diced (12 oz)
1 egg
1/4 cup mayonnaise
2 tsp lemon juice
1 Tbsp soy sauce
1 Tbsp chopped garlic (optional)
1 Tbsp Dijon mustard
½ tsp black pepper
1 oz finely chopped chives
3/4 cup of Panko
1-2 Tbsp of Harrod’s Cookhouse Lemon & Dill Fish Seasoning-order here
Dice walleye or perch meat into 1/4 inch sized pieces and place in mixing bowl, add panko, and . In separate bowl, whisk egg and add all other ingredients, mix thoroughly. Fold the wet mixture into fish and panko, refrigerate until mixture firms. Form fish mixture into a loose ball, roll in panko mixture, and flatten into a cake. Cook in well oiled pan until golden brown, place on paper towel until cool, and enjoy!
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