Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

30 mins
2 hrs 40 mins
6 cakes


Ingredient Checklist


Instructions Checklist
  • 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; fat 21g; cholesterol 127mg; saturated fat 1.4g; carbohydrates 25g; mono fat 11g; poly fat 6g; insoluble fiber 1.3g; sugars 3g; protein 20g; vitamin a 63.4RE; vitamin a 344.5IU; vitamin c 11.4mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.3mg; vitamin b6 0.2mg; folate 33.1mcg; vitamin b12 1.7mcg; sodium 816.5mg; potassium 457.6mg; calcium 111.3mg; iron 2.4mg.