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 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.