Smoked Walleye Cakes
If you like crab cakes then you will fall in love with walleye cakes! This recipe is extremely versatile as it can be served as an entrée, passed as a party appetizer, or thrown onto an English muffin, with some hollandaise, at brunch. This dish will not disappoint so take it out for a spin and ENJOY!
- 1 large walleye fillet, skin removed and roughly chopped
- 1 cup panko bread crumbs
- 2 egg yolks
- Zest of one lemon
- 1 tablespoon of Old Bay seasoning
- Kosher salt, to taste
- Ground black pepper to taste
- 1/2 cup mayonnaise
- 1 small onion, finely diced
- 5 cloves garlic, minced
Preheat you smoker to 325 degrees.
In a large bowl, combine all ingredients and mix until fully incorporated; add more bread crumbs, if the mixture seems too wet and is not completely binding together.
Form the walleye mixture into round cakes that are about 1/4 of an inch thick; size of the cakes will be completely based on your needs.
Place the cakes on a slightly greased tray and put into the smoker for 45 minutes to an hour.
Remove from smoker and ENJOY!