Salmon Cakes
Filed under
Seafood
Prep: 20 min | Cook: 15 min | Servings: 4
Recipe courtesy Melissa d'Arabian. Makes 12 small cakes.
Ingredients
- 2 slice Bacon, cooked crisp and crumbled, fat reserved
- 1/4 cup Onion, chopped
- 1 Egg
- 1/2 cup Mayonnaise
- 2 tsp Dijon mustard
- 1/2 tsp Sugar
- 1/2 Lemon, zested
- 1 can Salmon, 14-ounce wild salmon, checked for large bones
- 1 Russet potatoes, baked or boiled, peeled and fluffed with a fork
- 1/4 cup Bread crumbs
- 2 tbsp Parmesan, grated
- Black pepper, freshly ground
- 1/2 cup Vegetable oil
Directions
- Heat 1 tablespoon bacon fat in a small saute pan over low heat and cook the onions until translucent. Cool a bit.
- Mix the bacon, onion, egg, mayonnaise, mustard, sugar and lemon zest. Add the salmon and potato, mixing gently after each. Form into 12 small patties.
- Combine the bread crumbs, Parmesan and pepper in a shallow dish and coat the patties.
- Heat 1/4 cup oil in a large saute pan over medium heat and cook the cakes in batches until golden, 3 to 4 minutes per side, adding oil as needed.