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.

Source: Midwest Living

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Recipe Summary

hands-on:
30 mins
total:
2 hrs 40 mins
Servings:
3
Yield:
6 cakes
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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; total fat 21g; saturated fat 1.4g; polyunsaturated fat 6g; monounsaturated fat 11g; cholesterol 127mg; sodium 817mg; potassium 458mg; carbohydrates 25g; fiber 1.3g; sugar 3g; protein 20g; trans fatty acidg; vitamin a 63RE; vitamin a 344IU; vitamin c 11mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 33mcg; vitamin b12 2mcg; calcium 111mg; iron 2mg.

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