Ingredients
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3 pounds walleye fillets
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salt and ground black pepper to taste
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½ cup dry white wine
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1 carrot, shredded
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1 red onion, diced
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1 stalk celery, diced
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4 cups panko bread crumbs
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2 cups mayonnaise
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1 tablespoon seafood seasoning (such as Old Bay®)
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1 teaspoon salt
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2 tablespoons oil for frying, or as needed
Sauce:
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3 tablespoons lemon juice
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1 tablespoon chopped fresh dill
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1 cup mayonnaise
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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Place walleye fillets in a baking dish, pour in wine, and season with salt and pepper. Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes. Allow the fish to cool and break it into large chunks. Set aside.
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Mix carrot, red onion, celery, panko crumbs, 2 cups mayonnaise, seafood seasoning, and 1 teaspoon salt in a bowl until well blended. Add the walleye, mixing gently so the chunks of fish don't break apart. Shape the mixture into 12 patties.
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Heat vegetable oil in a large skillet or griddle over medium-high heat. Fry the patties until golden brown, 3 to 5 minutes per side.
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Whisk lemon juice and fresh dill into 1 cup mayonnaise in a bowl. Drizzle the sauce over the walleye cakes and serve.
Nutrition Facts (per serving)
| 624 | Calories |
| 48g | Fat |
| 29g | Carbs |
| 26g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 624 | |
| % Daily Value * | |
| Total Fat 48g | 62% |
| Saturated Fat 7g | 37% |
| Cholesterol 65mg | 22% |
| Sodium 869mg | 38% |
| Total Carbohydrate 29g | 11% |
| Dietary Fiber 1g | 2% |
| Total Sugars 2g | |
| Protein 26g | 53% |
| Vitamin C 6mg | 7% |
| Calcium 76mg | 6% |
| Iron 1mg | 4% |
| Potassium 356mg | 8% |
* 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.
