Walleye Cakes with Essentia Health St. Mary’s
Cooking Connection: Walleye Cakes
For this week’s Cooking Connection, William Seay learned how to make walleye cakes with the executive chef at Essentia Health St. Mary’s, Chad Nurminen.
Walleye: 4 large walleye fillets, about 6 cups
Onion: chopped fine .5 cup
Red Pepper: chopped fine .5 cup
Butter: 2 tbsp.
Garlic: minced 1 tbsp.
Eggs: beaten 1 egg
Dijon: 2 tbsp.
Italian Parsley: chopped 1 tbsp.
Lemon Juice: 2 tbsp.
Old Bay: 1 tbsp.
Grated Parmesan: 1/4 cup
Bread crumbs: .5 cup
Mayo: 1/4 cup
Sriracha: 1 tbsp.
Worcestershire: 1 tbsp.
Salt and pepper
Cook and cool walleye. Cool and break into pieces.
Saute onion and pepper with butter till soft, add garlic and cook 5 minutes. Cool.
Combine cooled ingredients with the remainder of ingredients, adding the breadcrumbs last so it’s just enough to bind
Form into 3 oz. patties, roll in Panko and cook on flat top grill.