Recipe: Walleye Cakes w/ Black Forest Ham and Sage


Walleye Cakes w/ Black Forest Ham and Sage, yield: 6 servings


1lb walleye trim or boneless belly meat

1c Black Forest ham, diced

1 lemon, zested

1T sage, finely chopped

3t onion powder

2t garlic powder

1t cayenne

1t sea salt

1/4c grape seed oil for shallow frying (optional)


Using a filet knife, clean the fish and discard any bones, scales, or white sinew in the flesh. Use your fingers to feel for any of this in the meat.  Then cut into 1/2 inch pieces.

Place all ingredients in a food processor and let it rip for 2 mins or until everything is completely incorporated evenly.

Once forcemeat is completely mixed, make a little tester meatball and cook it. Taste it for salt.  Does it need more?  If so, add more a pinch at a time.  Repeat this step until seasoning is where you want it.

Once you have the meat ready, you can make them into 1/3lb patties, or meatballs and grill, sauté or roast them in the oven until the internal temperature reaches 140F.

Serve as fish burgers with lettuce, tomato and onion or on top of your favorite veggies and rice. These also make a great lettuce wraps if made into little meatballs or great canapes if made into little patties the size of a quarter with a dollop of lemon sour cream on top.

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Born and raised in the suburbs of Saint Paul, MN, Brandon has immersed himself into being a local and sustainable advocate for delicious living. Working for the best Chef’s in the Twin Cities before becoming the Residence Chef at the Minnesota Governor’s Residence and personal Chef for the Zimmern family. Foraging, eating, parenting, writing, cycling, consulting, catering and hosting pop up dinners are what his free time entails.