Ingredients:

• 3 lb. walleye fillets • salt & ground black pepper • 1/2 C. dry white wine • 1 carrot, shredded • 1 red onion, diced • 1 stalk celery, diced

• 4 C. panko bread crumbs • 2 C. mayonnaise • 1 Tbsp. seafood seasoning • 1 tsp. salt • 2 Tbsp. oil for frying, or as needed

Sauce:

• 3 Tbsp. lemon juice 

• 1 Tbsp. chopped fresh dill 

• 1 C. mayonnaise

Directions:

Preheat oven to 375º. Place fillets in a baking dish, pour in wine; season with

salt and pepper. Bake until the fish flakes easily with a fork, about 20 min.

Allow fish to cool; break into large chunks. Set aside. Mix carrot, red onion, celery, panko crumbs, 2 C. mayo, seafood seasoning, and 1 tsp. salt in a bowl until well blended. Add walleye, mixing gently so chunks don’t break apart. Shape mixture into 12 patties. Heat oil in large skillet over med-high heat. Fry patties until golden brown, 3-5 min. per side. For sauce, whisk lemon juice and fresh dill into 1 C. mayo in a bowl. Drizzle over the walleye cakes and serve.

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.