Ingredients
6
6 servings
- •1 cup cornflake crumbs
- •1 cup dry bread crumbs
- •3 tablespoons all-purpose flour
- •18 ounces skinless, boneless walleye fillets
- •8 baby carrots, finely chopped
- •1 zucchini, finely chopped
- •2 small onions, finely chopped
- •1 tablespoon garlic, minced
- •2 large eggs, beaten
- •1 teaspoon dry mustard
- •3 tablespoons lemon juice
- •1 teaspoon salt
- •ground black pepper to taste
- •3 tablespoons butter
Instructions
- Combine cornflake crumbs, bread crumbs, and flour in a shallow dish; set aside.
- 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.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 320
- Carbohydrate: 35g
- Fat: 10g
- Fiber: 2g
- Protein: 23g
- Sugar: 5g
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