Minnesota Waters’ Wild Rice Walleye Cake with Pecans
WALLEYE CAKE INGREDIENTS: 1 1/2 pounds cooked, flaked, boneless walleye 3 eggs 3 cups Panko fine bread crumbs 1 1/2 cups wild rice (cooked) 1/2 cup chopped pecans (toasted if you like) 1/4 cup of bell pepper (small dice) 7 tablespoons mayonnaise 3 tablespoons Dijon smooth 3 tablespoons fresh garlic (minced) 4 tablespoons brown sugar 3 teaspoons lemon juice 1 teaspoon kosher salt 1 teaspoon black pepper 1 teaspoon cinnamon 7 tablespoons parsley (chopped) 1/4 cup green onions (chopped) Dash of cayenne pepper
Walleye Cake instructions:
1. Mix All ingredients in a large bowl and chill for 30 minutes (optional).
2. Use scoop for even portions and form patties
3. Pan fry patties in a pan with either butter or olive oil blend 3 to 5 minutes per side. If patties are thick you can finish in oven for 8-10 minutes.
REMOULADE SAUCE INGREDIENTS: 2 1/2 cups mayonnaise 1/2 cup roasted corn 5 tablespoons Dijon smooth 2 tablespoons lemon juice 5 cloves garlic (minced) 2 tablespoons fresh chopped basil 1/4 cup pickle relish 4 tablespoons maple syrup 1 teaspoon dried oregano 1 teaspoon hot sauce 1 teaspoon garlic salt 1 teaspoon white pepper 1 teaspoon kosher salt
Remoulade instructions:
1. Combine all ingredients into a food processor and blend for 30 seconds to a minute.
2. Chill in refrigerator for one hour before serving.
To assemble: 1. Top walleye cakes with remoulade. 2. Serve with dollop of fresh goat cheese and fruit compote.
* Makes 12 servings. Courtesy of The Waters
SM
About the Chef: Director of Culinary Services for 3 years at The Waters of Excel- sior, Chef Thomas Fritz “Fritzie” is a Lake Minnetonka native, artist, and visionary. Fritz’s passions include Northwoods nature, health, music, and entertainment. With more than forty years culinary experience, Chef Fritz has a Small Business Management Degree & Health Division Chef Certification from Sodexo University and was selected by Minnesota Monthly Magazine to critique cuisine for the Food Police in 2000.
SEPTEMBER/OCTOBER 2022
ARGENTUM.ORG 29
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