Walleye Wild Rice Cakes
If you’re planning to host a dinner party this upcoming weekend, add Walleye Wild Rice Cakes with Wasabi Dressing to the menu! Guests will love the punch of flavor provided by the wasabi dressing. And the best part is, it’s a perfect replacement dish for guests who are allergic to crab cakes! Bon Apetit!
Are you preparing Walleye Wild Rice Cakes this weekend? Share your photos with us on our Monterey Boats Facebook page, and tell us what you thought about the recipe!
The recipe below prepares 6 cakes, about enough for 3 people:
- Walleye, or Tilapia, 8 Oz (Skinned)
- White Wine, ½ C
- Egg, lightly beaten
- Panko Breadcrumbs, 1 C
- Wild Rice, ½ C
- Onion, ½ C (Chopped Finely)
- Sweet Red Pepper, 2 Tbs (Chopped finely)
- Mayo, 2 Tbs (Canola based is preferred)
- Dijon Mustard, 1 Tbs
- Worcestershire Sauce, 1 Tbs
- Lemon Juice
- Salt, ¼ Tsp
- Black Pepper, ¼ Tsp
- Canola Oil, 2 Tbs
- Wasabi Paste, ½ Tsp
- Sugar, ½ Tsp
- Soy Sauce, ¼ Tsp
- Salt, Black Pepper
- Mixed Greens
Rinse fillets and pat dry using paper towels, place into baking dish and pour white wine over fillets. Bake for four to six minutes at 450 degrees, each side. Fish should be flakey, remove and drain. Break into several pieces.
Mix egg, breadcrumbs, fish, wild rice, red pepper, onion and mayo, worchestershire sauce, and dijon mustard. Form into ¾ inch thick patties, it should use about one third cup each. Arrange on baking sheet, cover, and chill for two hours.
Heat oil in a twelve inch skillet on medium high heat, cook patties for ten minutes, or until they are golden brown in color, serve with wasabi dressing.
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