• 8 oz. (1/2 lb) walleye, cooked

• 11⁄2 C. mayonnaise

• 4 eggs

• 1 C. cooked wild rice

• 1/2 C. shredded Parmesan (or ­substitute your favorite cheese)

• 4 green onions, chopped, or 1/4 C. chopped yellow onion

• 1 tsp. garlic powder, or 1 clove fresh garlic

• 1 pkg. saltine crackers

• 2 tsp. seasonings (salt, pepper, herbs)

• 2 tbsp. oil or butter

Blue Cheese Aioli:

• 1/2 C. mayonnaise

• 1 tsp. garlic powder or 1 clove fresh garlic, minced

• 1 oz. crumbled blue cheese

Mix well. (Substitute: blue cheese salad dressing)


Cook the walleye in simmering water until flesh is firm, about 5 minutes, then cool.

In a large bowl combine the walleye (flaked), mayonnaise, rice, chopped onion, garlic, and cheese. Add eggs and mix with a fork.

Add the seasoning. Crush saltines and fold into batter until mixture is firm enough to form into cakes.

Heat oil or butter in skillet over medium-high heat, form mix into small (2 to 4 oz.) cakes and cook approximately 2 to 3 minutes on each side or until golden brown.

Serve with blue cheese aioli.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.