Name: Walleye Cakes
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Cornflake crumbs - 1 cup; Dry bread crumbs - 1 cup; All-purpose flour - 3 tablespoons; Skinless, boneless walleye fillets - 18 ounces; Baby carrots, finely chopped - 8; Zucchini, finely chopped - 1; Onions, finely chopped - 2 small; Garlic, minced - 1 tablespoon; Eggs, beaten - 2 large; Dry mustard - 1 teaspoon; Lemon juice - 3 tablespoons; Salt - 1 teaspoon; Ground black pepper to taste - 1 teaspoon; Butter - 3 tablespoons

Ingredients for - Walleye Cakes

1. Cornflake crumbs 1 cup

2. Dry bread crumbs 1 cup

3. All-purpose flour 3 tablespoons

4. Skinless, boneless walleye fillets 18 ounces

5. Baby carrots, finely chopped 8

6. Zucchini, finely chopped 1

7. Onions, finely chopped 2 small

8. Garlic, minced 1 tablespoon

9. Eggs, beaten 2 large

10. Dry mustard 1 teaspoon

11. Lemon juice 3 tablespoons

12. Salt 1 teaspoon

13. Ground black pepper to taste 1 teaspoon

14. Butter 3 tablespoons

How to cook deliciously - Walleye Cakes

1 . Stage

Combine cornflake crumbs, bread crumbs, and flour in a shallow dish; set aside.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.