This recipe features two Minnesota favorites -- walleyed pike and wild rice. A great light lunch or dinner entree, it works best as a perfect first course. This is the most requested recipe by our guests.
Makes 6 cakes.
1 pound skinned walleye fillets
1 egg, beaten
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/2 cup bread crumbs
1/2 cup cooked wild rice
1/2 cup mayonnaise
2 tablespoons butter
1/2 cup cornmeal
Cook fillets in a steamer basket over boiling water until just flaky, about 3 minutes. Set aside to cool; break apart with a fork.
In a large bowl gently fold together walleye, egg, Old Bay, salt, pepper, dry mustard, bread crumbs, wild rice and mayonnaise. (For best results, fish should remain in large pieces so do not over-mix.) Form mixture into 6 balls and gently flatten into half-inch-thick cakes.
In a large skillet over medium-high heat melt butter to coat pan. Dust both sides of cakes with cornmeal and saute in butter until brown on both sides, about 4 to 6 minutes per side, watching closely. Serve hot cakes on a bed of lettuce with lemon wedges and your favorite tartar or remoulade sauce.
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