Walleye Cakes

• -1 large egg
• -1 oz. mayonnaise
• -2 tsp lemon juice
• -1 oz. scallions, sliced thin
• -1 oz. green peppers, small diced
• -1 tbsp. dijon mustard
• -1/2 tsp. ground cumin
• -3/4 cup panko bread crumbs
• -12 oz. walleye
• -Pinch of kosher salt
• -Pinch of black pepper
• -oil for frying

1. 1.cut walleye into 1/4" pieces, refrigerate.
2. 2.chop panko in a blender(just break them down a little, not into a fine powder)
3. 3.lightly whisk egg in a mixing bowl.
4. 4.add remaining ingredients to bowl except walleye and panko.
5. 5.fold in walleye and panko,
6. refrigerate for 30 minutes.
7. 6.portion into 8 equally sized balls.
8. 7.gently form balls into 3/4 inch thick cakes (ring molds work great for this).
9. 8.dredge cakes in panko
10. refrigerate until firm(an hour or so should be fine).
11. 9.pan fry in oil over medium heat until golden brown on both sides.

egg, mayonnaise, lemon juice, scallions, green peppers, dijon mustard, ground cumin, bread crumbs, walleye, kosher salt, black pepper, oil

Taken from www.epicurious.com/recipes/member/views/walleye-cakes-50145823 (may not work)