Ingredients
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1 cup cornflake crumbs
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1 cup dry bread crumbs
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3 tablespoons all-purpose flour
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18 ounces skinless, boneless walleye fillets
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8 baby carrots, finely chopped
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1 zucchini, finely chopped
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2 small onions, finely chopped
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1 tablespoon garlic, minced
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2 large eggs, beaten
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1 teaspoon dry mustard
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3 tablespoons lemon juice
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1 teaspoon salt
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ground black pepper to taste
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3 tablespoons butter
Directions
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Combine cornflake crumbs, bread crumbs, and flour in a shallow dish; set aside.
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Grind walleye fillets, or chop finely and place in a mixing bowl. Add carrots, zucchini, onions, garlic, eggs, dry mustard, lemon juice, and salt. Season with black pepper. Mix with your hands until evenly combined.
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Form walleye mixture into 1/3-cup cakes, each about 3/4 inch thick, and press into cornflake mixture. Set walleye cakes on a baking sheet in a single layer; do not stack.
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Melt butter in a large skillet over medium heat. Cook walleye cakes in batches until firmed and golden brown on each side, about 8 minutes per side.
Editor's Note
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Nutrition Facts (per serving)
| 320 | Calories |
| 10g | Fat |
| 35g | Carbs |
| 23g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 320 | |
| % Daily Value * | |
| Total Fat 10g | 12% |
| Saturated Fat 5g | 23% |
| Cholesterol 150mg | 50% |
| Sodium 754mg | 33% |
| Total Carbohydrate 35g | 13% |
| Dietary Fiber 2g | 8% |
| Total Sugars 5g | |
| Protein 23g | 46% |
| Vitamin C 12mg | 14% |
| Calcium 155mg | 12% |
| Iron 7mg | 39% |
| Potassium 529mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
