Walleye and Rice Cakes

BlogHer Original Post

One of my "fridge struggles" is finding something to do with leftover food, especially with common leftover items like rice and pasta. The other night I had two items on hand: leftover wild ancient grain rice, and fresh walleye from a fishing trip with my dad.

So off to the kitchen I went, and concocted this recipe. It was a crowd pleaser even for the most difficult to impress -- like our dad, who calls everything we make "hippie food." Even he loved these cakes.

Walleye Rice Cakes

4-6 fillets of walleye (or really any other fish you have on hand - fresh or frozen will work as well)

1 egg, beaten

1 tsp salt

1 tsp fresh ground black pepper

2 tsp dry mustard

1 tsp chilli powder

1/4 cup chopped chives (or finely diced white onion)

1-11/2 cups panko

3/4 cup rice (I used ancient grain wild rice which added great color and flavour)

1/2 cup low fat mayonnaise

oil/butter

Walleye Rice Cakes

If you are using fresh fish instead of leftovers, start by frying your fillets in butter until they are completely cooked (the fish will become flaky). Set aside to cool.

In a large bowl, mix your egg, salt, pepper, mustard, chilli powder, chives, rice, mayo and panko. If your mixture seems a bit loose, add more panko until it starts to bind. If you've added too much panko, don't stress, just add in a bit of mayo.

Fold in your walleye (or fish of choice), until it's mixed thoroughly. Using a 1/4 cup measuring cup, pack your rice cake, gently pat out, coat in panko crumbs and set aside. Do this until you have used up the entire mixture.

Over medium heat, in a pan lightly coated with oil or butter, fry the fish cakes until golden brown (about five minutes per side).

I whipped up homemade tartar sauce to go with the fish cakes. It was a huge hit and just as easy to make (great for using left over fridge ingredients too - which was exactly what I did). This is another "taste, add, taste, add" recipe, so make sure you taste as you go until you get the desired flavours:

Tartar Sauce

Juice of 1/2 - 1 lemon

1/4 cup finely diced cucumber

2 tsp strong horseradish (if using a weaker horseradish, just add a bit more)

3/4 cup low fat mayonnaise

salt and pepper to taste

Hope you guys enjoyed this leftover makeover! If you enjoyed this recipe, let us know and we'll be sure to make more!

--Carlene

This post is part of the Leftover Makeovers series: 100 percent editorial content presented by a participating sponsor. Our advertisers do not produce editorial content. This post is made possible by Bank of America and BlogHer.

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