Pan Seared Walleye Cakes Recipe
garlic sauteed spinach | lemon aioli | old bay seasoning
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Ingredients
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Walleye Cakes
Garlic Sauteed Spinach
Lemon Aioli
Method
Walleye Cakes
- 1
Prepare the Walleye
In a medium pot, bring salted water to a boil. Add the walleye fillets and poach for about 10 minutes or until cooked through. Remove from water and let cool slightly.
- 2
Mix the Ingredients
In a large bowl, flake the cooked walleye into small pieces. Add breadcrumbs, egg, Old Bay seasoning, Dijon mustard, chopped green onions, salt, and black pepper. Mix until well combined.
- 3
Form the Cakes
Shape the mixture into patties, about 2-3 inches wide. You should have about 6-8 cakes.
- 4
Cook the Cakes
In a large skillet, heat olive oil over medium heat. Add the walleye cakes and cook for about 4-5 minutes on each side, or until golden brown and crispy.
Garlic Sauteed Spinach
- 5
- 6
Add the Spinach
Add the fresh spinach to the pan and cook, stirring frequently, for about 3-4 minutes until it wilts down.
- 7
Season the Spinach
Season with salt and black pepper, stir to combine, and remove from heat.
Lemon Aioli
- 8
Combine Ingredients
In a bowl, whisk together mayonnaise, lemon juice, minced garlic, salt, and black pepper until smooth and creamy.
- 9
Serve
Transfer the aioli to a serving dish and refrigerate until ready to serve.