Salmon Cakes

By moninikole

Ingredients

• 1/4 cup chopped onion
• 1 egg (forgot to include first time still turned out OK)
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1/2 teaspoon sugar
• 1/2 lemon, zested ( I used a splash of lemon juice)
• 1 (14-ounce) can wild salmon, checked for large bones
• 1 baked or boiled russet potato, peeled, and fluffed with a fork ( I did not use this the first time and was OK)
• 1/4 cup bread crumbs
• 2 tablespoons grated Parmesan
• Freshly ground black pepper
• 1/2 cup vegetable oil

Preparation

Step 1

Add some fat to a small sauté pan and add the onions and cook until translucent. Cool the onions for a bit.

NOTE: I just mixed the bread crumbs and parmesan along with the other ingredients and shaped into patties.

Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.