Minnesota Walleye Cakes

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A nice Minnesotan twist on crab cakes.


  • 3 pounds walleye fillets
  • salt and ground black pepper to taste
  • ½ cup dry white wine
  • 1 carrot, shredded
  • 1 red onion, diced
  • 1 stalk celery, diced
  • 4 cups panko bread crumbs
  • 2 cups mayonnaise
  • 1 tablespoon seafood seasoning (such as Old Bay®)
  • 1 teaspoon salt
  • 2 tablespoons oil for frying, or as needed
  • 3 tablespoons lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 cup mayonnaise


Preheat oven to 375 degrees F (190 degrees C).

Place walleye fillets in a baking dish, pour in wine, and season with salt and pepper. Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes. Allow the fish to cool and break it into large chunks. Set aside.

Mix carrot, red onion, celery, panko crumbs, 2 cups mayonnaise, seafood seasoning, and 1 teaspoon salt in a bowl until well blended. Add the walleye, mixing gently so the chunks of fish don’t break apart. Shape the mixture into 12 patties.

Heat vegetable oil in a large skillet or griddle over medium-high heat. Fry the patties until golden brown, 3 to 5 minutes per side.

Whisk lemon juice and fresh dill into 1 cup mayonnaise in a bowl. Drizzle the sauce over the walleye cakes and serve.

Preparation time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Servings: 12 – Yield: 12 fish cakes



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