• 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

Midwest Hunting and Fishing magazine is a bi-monthly magazine providing relevant and timely content to our readers throughout the Midwest through our high-quality print and digital magazine. Fisherman and hunters alike find MHF there one stop shop to find the latest news and information on the hottest trends, fishing and hunting reports, destinations and quality content only found in MHF issues. We bring real-time outdoor news to our readers and viewers through our many digital formats such as this website, social media channels and our bi-weekly e-newsletter. To stay up to do date with all things Outdoors subscribe to our e-newsletter and follow along on our Facebook and Instagram pages.