This was an exceptionally short ice fishing season. It hasn’t been this short in 28 years for everyone in Almost Canada. For Lake Minnetonka it was the shortest ice out season since 1887. Wow. That is a crazy record. Because of this I didn’t get to go fishing as often as I would have liked. Normally I have to find creative ways to work through all the walleye we catch but not this year. I decided to make walleye cakes with this batch which is one of my favorite ways to eat walleye. I was even adventurous enough to make poached eggs for the first time & was very pleased with the results.
Walleye Cakes (serves 2)
- ½ vacuum sealed bag walleye (roughly 4 small fillets or 2 medium fillets) previously cooked*
- 1 egg
- 2 tbsp Mayonnaise
- 1-2tsp Lemon juice
- 1/4-1/3 cup potato flakes
- Oil
- 2-4 poached eggs (I just served 1 egg per person but feel free to do more)
*To cook the walleye, place the walleye on a baking sheet lined with foil & spray with cooking spray or lightly coat it in olive oil. Lightly season the fillets on both sides with blackened seasoning or cajun seasoning. Spray fillets with cooking spray or drizzle with olive oil. Bake for 10-15 minutes depending on the size of the fillets until cooked through. Once cooked, place them in a medium mixing bowl in the fridge covered with plastic wrap to be used the next day or shred into chunks to be used immediately.
Cooking the Walleye Cakes: Shred the fillets if needed. Add all the ingredients except for the oil & the eggs that you will poach.
Mix the ingredients & form into patties (makes roughly (6) 2in patties – 3 patties for each person).
Place a small amount of oil in a skillet over medium to medium-high heat & cook the walleye cakes for 2-3 minutes per side until golden brown & heated through. Place on a paper towel to drain off excess oil.
Serve with poached eggs.
