Ingredients:

  • 1.5 lbs Fresh Walleye Fillets (Pre-cooked/flaked)
  • 1 cup Cooked Wild Rice (Chilled)
  • 1 cup Sharp White Cheddar (Finely shredded)
  • 0.5 cup Panko Breadcrumbs
  • 2 Large Eggs (Beaten)
  • 0.25 cup Mayonnaise
  • 2 Green Onions (Finely minced)
  • 1 tbsp Fresh Lemon Zest
  • 1 tsp Old Bay Seasoning
  • 0.5 tsp Garlic Powder
  • 0.25 tsp Cracked Black Pepper
  • 3 tbsp Ghee
  • 1 tbsp Neutral Oil

Instructions:

  1. Flake your 1.5 lbs of pre cooked walleye into large chunks. Note: Keep the flakes large to maintain the meaty texture of the cake.
  2. In a large bowl, whisk together the 2 beaten eggs, 0.25 cup mayonnaise, 1 tbsp lemon zest, 1 tsp Old Bay, 0.5 tsp garlic powder, and 0.25 tsp black pepper until the mixture is completely smooth.
  3. Gently add the 1 cup of chilled wild rice and 2 minced green onions to the wet mixture.
  4. Stir in the 1 cup of shredded sharp white cheddar. Note: This ensures the cheese is coated in the binder before the fish is added.
  5. Add the flaked walleye to the bowl, folding very gently with a spatula. Stop as soon as the fish is just barely coated.
  6. Sprinkle the 0.5 cup of panko breadcrumbs over the top and fold three more times. The mixture should feel slightly loose but hold together when squeezed.
  7. Divide the mixture into 8 equal portions (about 1/2 cup each) and press into 1 inch thick rounds.
  8. Place the patties on a parchment lined tray and refrigerate for 20 minutes. Note: This sets the proteins and prevents crumbling in the pan.
  9. Add 3 tbsp ghee and 1 tbsp neutral oil to the skillet over medium high heat until the fat is shimmering and wisps of smoke appear.
  10. Place 4 cakes in the pan, cooking for 4-5 minutes until the bottom is a deep mahogany brown and the cheese smells toasted. Flip carefully and repeat for 4 more minutes.