Cindi Rockwell of Berkley, Michigan, was a finalist in our 2012 Best of the Midwest recipe contest for these hearty fish cakes with a zippy wasabi dressing. Cindi says the recipe, which has two signature Minnesota ingredients, was inspired by the resort her grandparents owned there.




  • Preheat oven to 450°. Rinse fish; pat dry with paper towels. In a 2-quart baking dish, pour wine over fish. Bake, uncovered, 4 to 6 minutes per 1/2-inch thickness of fish, until fish flakes when tested with a fork. Drain and break into pieces.

  • In a medium bowl, combine fish, egg, panko, cooked wild rice, onion, red sweet pepper, 2 tablespoons mayonnaise, the mustard, Worcestershire sauce, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Shape mixture into six 3/4-inch-thick patties (about 1/3 cup each). Place patties on a baking sheet, cover and chill 2 hours.

  • In a 12-inch skillet, heat canola oil over medium heat. Add patties to skillet and cook 10 minutes or until golden brown, turning once.

  • For Wasabi Dressing: In a small bowl, combine 1/4 cup mayonnaise, 1/2 teaspoon lemon juice, the wasabi paste, sugar and soy sauce. Season to taste with salt and pepper. Serve cakes with dressing, on a bed of greens, if desired.

Nutrition Facts

415 calories; 21 g total fat; 1.4 g saturated fat; 6 g polyunsaturated fat; 11 g monounsaturated fat; 127 mg cholesterol; 817 mg sodium. 458 mg potassium; 25 g carbohydrates; 1.3 g fiber; 3 g sugar; 20 g protein; 0 g trans fatty acid; 63 RE vitamin a; 344 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 33 mcg folate; 2 mcg vitamin b12; 111 mg calcium; 2 mg iron;