Walleye Patties

Walleye patties

Joel loves to fish and more specifically, Walleye fish.  Each spring he usually gets enough for us to freeze and then we enjoy it through the winter.  This spring he hasn’t been able to fish as much as he usually does, but I’m really hoping he can get out more in a few weeks, because he really does love it. Plus, it’s a blessing to have fresh caught fish!

This recipe is a favorite around here and my mom absolutely loves it.  She even requested it for the birthday dinner I cooked for her this year.

If you don’t have Walleye, I think this recipe would work with almost any kind of firm white fish.

1 lb cooked Walleye~  I usually just place it in a 9×13 with some melted butter and lemon juice, seasoned with salt and pepper. (350 degrees for 15-20min or until it flakes when pulled with a fork)

1 1/2 cups mayonnaise

2 eggs

8 oz. shredded cheddar

4 1/2 cups potatoes shredded

1 onion chopped

3-4 cups seasoned dry bread crumbs (These are so easy to make.  I just take any leftover bread and crumb it in my coffee grinder. I place them on a cookie sheet and put them in the oven after I have finished baking something.  It dries them out nicely.  Just stir them a time or two to make sure they all get dried out.  Then I place the dried crumbs in jars that I have in my freezer just for this purpose. When I’m ready to use them I get out the amount I need and season them up.

1. cook fish

2. par-boil potatoes and onion in boiling water for about 5 minutes.  You want to soften them, but you don’t want them mushy.  I always sample some to see where they are at.  Not very technical , but hey this is country cooking! Drain the water off and your ready to go….or you can go for the easier route and use frozen shredded potatoes. (I just never have these on hand!)

3. Mix fish, potatoes, onions, mayo, eggs, and cheese together in large bowl.

4. Add in the seasoned dry bread crumbs starting with 2 cups.  Then keep adding until you can make a patty that will stay together and not fall apart.  Again not technical….rather a trial and error type cooking!

5. Fry in small amount of butter or oil.  I use my electric skillet so that I can do 6 at a time.  I use just a smidgen of oil with it.  I don’t like anything that has been soaked in oil.  YUCK!  If your pan is non-stick it will only take a small amount.  Fry till golden brown on both sides.

As for the amount this makes…..I’m going to guess about 14-16 patties….depending on the size you make.  I keep forgetting to count the number of patties it makes….sorry. 

Serve with tartar sauce or ketchup.


Cinnamon-Sugar Pumpkin Pull Apart Bread

Cinnamon Sugar Pumpkin Pull Apart Bread


After posting this photo on my blog this past weekend I had many requests for the recipe.  I am very to happy to share! These little bread bites were scrumptious! And something I will make again soon.

Last week I made a batch of Streusel Pumpkin Sweet Rolls, a recipe that I got from my friend Kristin’s blog. These huge delicious rolls, Joel and my boys rated just below my regular Cinnamon Rolls. They were super good. The recipe for the rolls had called for a cup of pumpkin. I scooped, what I needed, out of the can and then refrigerated the rest. 

Naturally I couldn’t let that good pumpkin go to waste so I started contemplating how I could best use it.  Finally towards the end of the week I saw a recipe for dinner rolls that were a Pull Apart bread. That was all the inspiration I needed.  I took that recipe and tweaked it into the decadent bread above.

Each piece was like the center of a cinnamon roll, soft, light, fluffy, and buttery sweet!

So without further torturing here is the recipe…

Cinnamon-Sugar Pumpkin Pull Apart Bread

3t yeast

1c warm milk

1/2c sugar

1c canned pumpkin

1/4c shortening or butter

1 egg

1/2t salt

4 1/2- 5 1/4c flour

6T melted butter

Cinnamon and Sugar mix

In a large bowl, dissolve yeast and sugar in the warm milk.  After yeast is dissolved, add shortening, egg, pumpkin, salt and 2c of flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough. Knead in remaining flour 3-5 minutes. Place dough in greased bowl, turning once to coat. Cover, place in warm spot to rise…about 1 hour.  Punch dough down. Grease (grease well!) a 10’ Bundt pan. Take small amounts of dough and shape into 1” balls. Dip the dough balls into the melted butter and then into the cinnamon-sugar mix. Coat well.  Place in greased Bundt pan.  After all the dough is placed into the pan, drizzle the dough with any remaining butter. Cover and let rise about 30 minutes.  Bake in 350 degree oven for 30-35 minutes. Let set for 5 minutes then invert onto a serving platter. 

Then just dig in!  But be careful, if your anything like us, in your attempt to savor the awesome goodness, you may realize a bit too late that it is quite hot!  We had a few mouths pop open and a bit of huffing and puffing going on to cool the hot, steamy bread that they had shoved in their mouths. 

I of course wouldn’t have been one of THOSE people!