Walleye Cakes
Walleye cakes are savory pan-fried patties made primarily from flaked walleye, a popular freshwater fish from North America, mixed with binders like breadcrumbs or crackers, onions, and seasonings. They are a beloved regional specialty in the Upper Midwest of the United States and parts of Canada, often served as an appetizer or main course.
🍽️ Nutrition at a glance
These cakes are a good source of protein from the fish, with moderate fat depending on the cooking method and added ingredients, and are generally not high in carbohydrates unless a thick breading is used. A typical serving (2 cakes) provides roughly 250-350 calories, along with beneficial nutrients like omega-3 fatty acids, vitamin B12, and selenium.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 18 g |
| Carbs | 22 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 580 mg |
| Potassium | 320 mg |
| Phosphorus | 210 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 4 mg |
| Vitamin D | 1.5 mcg |
| Selenium | 28 mcg |
| Iron | 1.5 mg |
| Calcium | 90 mg |
Per 2 cakes (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, walleye cakes are a staple of Northwoods cuisine, celebrating the prized walleye caught in the region's abundant lakes and rivers. Nutritionally, they offer a way to enjoy the mild, sweet flavor of walleye in a more approachable, textured form, making them a family-friendly option for incorporating fish into the diet.
