My wife makes some AMAZING walleye cakes.  We’re talking, REAL GOOD.  At the campground we frequent in the summer, they’re a monster hit.

The idea for these originated for our love for crab cakes.  We thought, why not modify the recipe for walleye?  And the rest is history…

Fast forward 10 years or so and the walleye cake recipe has changed a bit.  So here is the most recent version…

This makes about 15 nice sized cakes.  Just double the ingredients for a larger batch!

I cannot stress enough, to allow some time for the batter to rest in the refrigerator (when noted).  This allows the cakes to form better and stay together better in the fryer.

WALLEYE CAKE RECIPE INGREDIENTS

  1. 2 Eggs
  2. 3 ounces of Mayo
  3. 4 tsp of lemon juice
  4. 3-4 ounces of scallions (we don’t skimp on this usually)
  5. 1 tbsp. of Garlic Powder
  6. 1.5 cups of Panko bread crumbs
  7. 24 oz of walleye chopped up fine.
  8. tsp of kosher salt
  9. couple pinches of black pepper
  10. 1 sliced up Jalapeno (optional)
  11. Oil for Frying the Walleye Cakes

WALLEYE CAKE PREPARATIONS

Cut up the walleye into small pieces, maybe 1/4″ or so.  Let it refrigerate for at least 20 minutes.

Whisk the eggs and add all the ingredients (minus the walleye and panko).  Set aside.

Roll the walleye pieces and panko with the above mixture and let it refrigerate at least 30-45 minutes.

Form the mixture into balls and flatten into discs around 1 inch thick.

Once all the walleye cakes are formed, we cover with plastic wrap and let it sit in the refrigerator for at least 45-60 minutes to firm up the cakes.

After that, simply fry the walleye cakes in heated oil or pan fry until both sides are a golden brown.

Next step…devour walleye cakes!

These are really good with a homemade tartar sauce recipe.  It’s REAL SIMPLE, here’s how to make it:

  • Mayo
  • Pickle Relish
  • Lemon Juice
  • Minced Onion
  • Garlic Powder
  • Onion Powder

You’ll want to experiment, as we don’t measure this.  Go light on the spices, and heavy on the mayo and relish.

That’s it!  I guarantee you’ll make this walleye cake recipe a staple in your house, like it is in ours.

2 Comments

  1. Mike , do you use raw walleye 1/4 pieces , I’ve tried other one and they always had me bake the fish first. They seemed to be dry. I’m gonna try your recipe for.bison game but want to be correct on the fish. Thanks russ

    Reply
    • YES – use RAW walleye. Otherwise you’re right, it will get dried out.

      Reply

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