Walleye Cakes

2lbs Walleye, Chopped
1 cup Fresh Bread Crumbs
¼ cup Milk
¼ cup Mayonnaise
2 Eggs, Lightly Beaten
2 Tbsp Fresh Parsley, Finely Chopped
2 Tbsp Green Onion, Finely Chopped
½ tsp Baking Powder
½ tsp Salt
¼ tsp White Pepper
2 Tbsp Butter
2 Tbsp Vegetable Oil
Breading for dredging

Place the chopped walleye in a large bowl. Cover with the breadcrumbs and pour the milk on top. Combine the mayonnaise, egg, parsley, green onion, baking powder, salt and pepper in a bowl. Pour over the walleye mixture and gently toss until mixed. Shape into 10 patties. Refrigerate for 1 hour.

Heat the butter and vegetable oil in a sauté pan over medium heat. Dust the walleye cakes lightly with the breading and fry until golden brown – about 4 minutes on each side.

Makes 10 cakes.