In the last few weeks, I’ve been spending some time up at Miminiska and McKenzie. This means, that once in awhile I get a nice bit of fish to feast on. Whether it’s bacon wrapped walleye, walleye au gratin, or just fried fish, I’ve not gone without. Often when cooking fish, we are left with pieces that may not be esthetically pleasing, but are still good meat. Lots of times in the kitchen, we are faced with the challenge of using up leftovers. Whether it’s meat, veggies or mashed potatoes, there is usually always something left. Today’s recipe is a leftover lover’s dream. (Now say that 10 times fast) My main issue when faced with writing an article for the newsletter is quantities. Through years of doing it, I have slipped into the ‘eyeballing it’ method when it comes to cooking (never with baking though!)
Today I give you my recipe for fish cakes. Easy to make, and so tasty. Enjoy!
- 2 tbs oil
- 1 cup finely chopped yellow onions
- 1/2 cup finely chopped celery
- 1/4 cup seeded and finely chopped red bell pepper
- 1/4 cup finely chopped and seeded yellow bell pepper
- Pinch of Salt & Cayenne Pepper
- 1 tbs chopped garlic
- 1 Lb cooked walleye meat/chunks
- 1/4 cup chopped green onions, green parts only, plus extra for garnish
- 1/4 cup grated Parmesan cheese
- 2 tbs finely chopped fresh parsley leaves
- 3 tbs Dijon mustard
- Juice of one fresh lemon (or 3 tablespoons)
- 1/2 cup mayonnaise
- Dash of Worcestershire sauce
- A couple drops of Hot pepper sauce (for an added kick)
- 1 1/2 cups panko crumbs
- 1/4 cup all-purpose flour
- Melt oil in a small saute pan over medium heat. Add onions, celery and bell peppers. Season with salt and cayenne. Stirring occasionally, cook vegetables until soft and slightly golden, about 5 minutes.
- Add the garlic and cook for 2 minutes, stirring to prevent burning . Set vegetables aside to cool for 5 minutes.
- In a large mixing bowl, combine the walleye, green onions, Parmesan, parsley, mustard and lemon juice.
- Mix the mayonnaise, Worcestershire Sauce and hot pepper sauce together.
- Combine vegetable mixture with fish mixture. Fold in the mayonnaise mixture and 3/4 cup of panko crumbs.
- Divide combined mixture into 10 equal portions and form into 1-inch thick round patties.
- In a shallow bowl, combine the flour and season with salt and pepper.
- In another bowl, whisk the egg with the water.
- In a third bowl, add the remaining 3/4 cup of panko crumbs.
- Dredge the fish cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off. Lastly, toss cakes in bread crumbs, coating cakes evenly.
- In a large saute pan, heat oil. Gently lay the cakes, 3 to 4 at a time, and pan fry until lightly golden, about 4 minutes on each side.
- Serve hot with your favourite spicy mayo or remoulade sauce!