Corporate Chef Tom Linderholm
Prepares Walleye Cakes as served at Splashing Rock Restaurant
Walleye Cakes
3 lbs. Walleye (broiled)
1 large carrot shredded
2 stalk celery diced
½ medium red onion diced
4 cups panko (bread crumbs)
2 cups mayo
1 tsp Old Bay seasoning
Pinch of salt
Bake off your fish with a little salt, pepper & olive oil. Allow it to cool prior to mixing the ingredients. I like to add the fish last and mix everything with my hands only lightly breaking it up. Once mixed use an ice cream scoop to portion, and hand patty to form.
Lemon Dill Mayonnaise
2 Cups mayonnaise
¼ Cup buttermilk
Zest & Juice of 1 lemon
Pinch of fresh dill (chopped)
Pinch of fresh garlic (chopped)
Pinch of salt
Sauté walleye cakes in a little bit of olive oil until golden brown, finish in oven if needed. Drizzle with lemon dill mayonnaise.
