Walleye: Wild Rice Cakes with Wasabi Dressing

Source: Midwest Living Magazine

Patties are fragile.
They are a little labor intense to form, but the flavor is worth the effort.

Ingredients

  • 12-16 oz. skinned walleye, thawed if frozen
  • 1/2 c. dry white wine (chardonnay)
  • 1 egg, lightly beaten
  • 1 c. panko (Japanese-style bread crumbs)
  • 1/2 c. cooked wild rice
  • 1/4 c. finely chopped onion
  • 2 Tbls. finely chopped red sweet pepper
  • 2 Tbls. mayonnaise
  • 1 Tbls. dijon mustard
  • 1 Tbls. Worcestershire sauce
  • 1 t. lemon juice
  • 1/4 t. salt
  • 1/4 t. ground black pepper
  • 2 Tbls. canola oil
  • mixed greens (optional)

Wasabi Dressing

  • 1/4 c. mayonnaise
  • 1/2 t. lemon juice
  • 1/2 t. wasabi paste (or horseradish)
  • 1/2 t. white sugar
  • 14 t. soy sauce
  • season to taste with salt and pepper

Instructions

Mix ingredients for Wasabi dressing and refrigerate until serving.

Rinse fish; pat dry with paper towels. In a 2-quart baking dish, pour wine over fish.

Bake in a 450 degrees F. oven, uncovered, 4 to 6 minutes per 1/2-inch thickness of fish, until fish flakes when tested with a fork. Drain and break into pieces.

In a medium bowl combine fish, egg, panko, cooked wild rice, onion, red sweet pepper, 2 Tbls. mayonnaise, mustard, Worcestershire sauce, 1 t. lemon juice, 1/4 t. salt, and 1/4 t. pepper.

Shape mixture into 6-8 patties (1/3 c. each) - press mixture into a 1/3 measuring cup and gently shake to release. Carefully form patty; don’t press too thin, thicker is better). Be sure to have enough fish in the mix to hold the patties together. Reminder, they will be fragile.

Place patties in a shallow baking dish, cover and chill at least 2 hours or more. Longer is better

In a 12-inch skillet, heat canola oil over medium heat. Add patties to skillet and cook 10 minutes, or until golden brown, turning only once.

Serve cakes with Wasabi Dressing. On mixed greens, is optional.

NOTE: Makes 6 - 8 patties

Freeze leftover Panko to use another time or in a different recipe.