| WALLEYE CAKES |
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Juice of 1 lemon
11/2 tsp. salt
1/2 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
Ground black pepper to taste
4 c. corn flakes, crushed
Butter
11/2 tsp. salt
1/2 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
Ground black pepper to taste
4 c. corn flakes, crushed
Butter
Five 5-ounce walleye fillets
1 sm. yellow onion, finely minced
2 sm. jalapeños, seeded and minced
1 sm. green bell pepper, minced
1/2 c. seasoned bread crumbs
1 tbsp. Dijon mustard
2 tbsp. light mayonnaise
2 lg. eggs, lightly beaten
1 sm. yellow onion, finely minced
2 sm. jalapeños, seeded and minced
1 sm. green bell pepper, minced
1/2 c. seasoned bread crumbs
1 tbsp. Dijon mustard
2 tbsp. light mayonnaise
2 lg. eggs, lightly beaten
Bake the walleye fillets in a covered baking dish for 20 minutes at 400 degrees Fahrenheit. Remove
the cover, drain the baking juices, and allow the fillets to cool at room temperature. When the
walleye has cooled, break it apart with a fork and combine it with the other ingredients, except the
corn flakes, and butter. Blend well.
Cover a cutting board with wax paper. Scoop out 1/3 cup of the mixture and drop it on the wax paper.
Using the bottom side of the measuring cup, gently flatten the cake. Carefully pick up the cakes as
you make them and place them on a plate covered with wax paper. Refrigerate for 30 minutes.
Remove the cakes from the refrigerator and gently roll them in the crushed corn flakes. Place in an
ungreased glass baking dish. Place a small butter pat on top of each cake. Bake at 450 degrees
Fahrenheit for 20 to 25 minutes until the coating on the cakes is crispy. Let the cakes stand for a
few minutes before serving. Makes 5 servings (10 fish cakes).
the cover, drain the baking juices, and allow the fillets to cool at room temperature. When the
walleye has cooled, break it apart with a fork and combine it with the other ingredients, except the
corn flakes, and butter. Blend well.
Cover a cutting board with wax paper. Scoop out 1/3 cup of the mixture and drop it on the wax paper.
Using the bottom side of the measuring cup, gently flatten the cake. Carefully pick up the cakes as
you make them and place them on a plate covered with wax paper. Refrigerate for 30 minutes.
Remove the cakes from the refrigerator and gently roll them in the crushed corn flakes. Place in an
ungreased glass baking dish. Place a small butter pat on top of each cake. Bake at 450 degrees
Fahrenheit for 20 to 25 minutes until the coating on the cakes is crispy. Let the cakes stand for a
few minutes before serving. Makes 5 servings (10 fish cakes).