Salmon Cakes

By LisaRHadley

Ingredients

• 2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
• 1/4 cup chopped onion
• 1 egg
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1/2 teaspoon sugar
• 1/2 lemon, zested
• 1 (14-ounce) can wild salmon, checked for large bones
• 1 baked or boiled russet potato, peeled, and fluffed with a fork
• 1/4 cup bread crumbs
• 2 tablespoons grated Parmesan
• Freshly ground black pepper
• 1/2 cup vegetable oil
• Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/salmon-cakes-recipe/index.html?oc=linkback

Details

Adapted from foodnetwork.com

Preparation

Step 1

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.