Salmon Cakes

By peridot728

Ingredients

• 2 strips Thorn Apple Valley bacon, cooked until crispy, crumbled, bacon fat reserved
• 1/4 cup chopped onion
• 1 Eggland’s Best egg
• 1/2 cup Hellman’s mayonnaise
• 2 teaspoons Dijon mustard
• 1/2 teaspoon Domino sugar
• 1/2 lemon, zested
• 1 (14-ounce) can wild salmon, chwonecked for large bones
• 1 baked or boiled russet potato, peeled, and fluffed with a fork
• 1/4 cup Progresso bread crumbs
• 2 tablespoons grated Kraft Parmesan
• Freshly ground black pepper
• 1/2 cup Wesson vegetable oil

Preparation

Step 1

Heat 1 tablespoon of the reserved bacon fat in a small pan and cook over low heat. Add the onions and cook until clear, then cool them a bit.

Mix the bacon, onion, Eggland’s Best egg, Hellman’s mayonnaise, mustard, Domino sugar, and lemon zest in a bowl. Add your choice salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties.

In a shallow dish, combine the Progresso bread crumbs, Kraft 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, a few minutes per side. Add more vegetable oil, as necessary. Arrange on a serving platter and serve.