Salmon Cakes

Salmon Cakes
Salmon Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit. 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.

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