Walleye Cakes (3) Recipe
Creamy Cucumbers, Dill, Dried Jalapeño
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Ingredients
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Walleye Cakes
Creamy Cucumbers
Method
Walleye Cakes
- 1
Cook the Walleye
In a pot of boiling water, cook the walleye fillets for about 10-12 minutes until fully cooked. Remove from water and let cool.
- 2
Prepare the Walleye Mixture
Flake the cooled walleye fillets into a large bowl. Add breadcrumbs, mayonnaise, eggs, dried jalapeño flakes, chopped dill, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
- 3
Form the Cakes
Using your hands, form the mixture into patties (about 3 inches in diameter). Place the formed cakes on a baking sheet lined with parchment paper.
- 4
Cook the Walleye Cakes
In a large skillet, heat olive oil over medium heat. Add the patties to the skillet and cook for about 4-5 minutes on each side, or until golden brown and crispy.
Creamy Cucumbers
- 5
Prepare the Cucumbers
In a large bowl, combine the thinly sliced cucumbers with salt, black pepper, and lemon juice. Toss well and set aside to marinate for about 10 minutes.
- 6
Make the Creamy Sauce
In a separate bowl, mix together the sour cream and chopped dill until smooth. Adjust seasoning with salt and pepper to taste.
- 7
Combine and Serve
After the cucumbers have marinated, add the creamy sauce to the cucumber mixture and toss until well coated. Serve alongside the walleye cakes.
