We've just gotten back from the most wonderful vacation in the Canadian Wilderness. This was our second visit to Mache - Kino Lodge, which is located northeast of Chapleau, Ontario. We've spent the past 5 days fishing for walleye and spending time with family and friends. We had a terrific time motoring around the lakes and rivers taking in the natural beauty of the land and dropping our lines in to see what we could catch.
We ate plenty of fish while there. Two afternoons were spent preparing shore lunches...a lunch including the freshly caught fish (cleaned on the side of the river), fried potatoes, baked beans, bread, and roasted marshmallows. We also enjoyed two fish dinners prepared by the wonderful staff at the lodge. So, I was anxious to try something new with the fish that we brought home with us. I looked around and found a delicious looking take on one of my favorites - crab cakes. Here I've made Walleye Cakes with Dill Sauce.
Walleye Cakes with Dill Sauce
1 pound cooked walleye fillets, flaked
1 stalk celery, chopped
1/4 cup onion, chopped
2 Tbsp. mayonnaise
1 large egg slightly beaten
1 Tbsp. chopped fresh parsley
1 tsp. fresh lemon juice
A few drops of hot pepper sauce
1/2 tsp. salt
3/4 cup Ritz cracker crumbs
3 Tbsp. Veg Oil
Sauté onions and celery in the oil. Mix into walleye and add
all other ingredients except the cracker crumbs. Form into patties and coat each side with cracker crumbs like you would for salmon patties. Brown in butter or margarine.
Serve with lemon wedges.
1/4 cup mayo
1/4 cup sour cream
2 Tbsp. chopped fresh dill weed
Combine and serve on cakes.
These turned out to be quite delicious and very different than the fried walleye that we've enjoyed this past week.