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Walleye Cakes Recipe

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This recipe for Walleye Cakes, by , is from Fabulous Foods, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy DeSchane


1 1/2 lb. fresh walleye, clean & de-boned
1 1/4 c. mashed potatoes
2 eggs, beaten
2 tsp. salt
1 tsp. fresh ground pepper
1 bunch of green onions, minced
1/4 tsp. ground cardamom
1 1/2 tsp. grated orange peel
1 tbsp. chopped fresh cilantro
2 tbsp. chopped fresh parsley
flour or cornmeal for rolling cakes
4 tbsp. vegetable oil

Horseradish-sour cream sauce:
3/4 c. sour cream
1 1/2 tsp. Dijon mustard
1 tbsp. horseradish
1/2 tsp. salt
2 tbsp. chopped fresh dill
1/4 c. milk

Grind the walleye in a food processor or grinder. Cook and mash potatoes and cool. In a mixing bowl, mix together all remaining ingredients except flour and vegetable oil. Add walleye and mash potatoes to mixture. Shape into 2 inch patties, and dust in flour or corn meal. Heat oil in fry pan until hot. Saute cakes until golden brown (about 3 minutes). Garnish with horseradish-sour cream sauce.




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