Salamon Cakes Recipe

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Salamon Cakes

Ida Thompson

By
@shortstuff2012

These are really yummy, I always double the recipe, freeze if there are any leftovers the second day!


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Comments:

Serves:

4

Prep:

20 Min

Cook:

20 Min

Ingredients

2
strips bacon
1/2 c
onion, small dice
1
egg
1 1/2 c
mayonnaise
2 tsp
dijon mustard
2 tsp
sugar
1
lemon, zested--reserve 1/2 for sauce
1 can(s)
wild salmon--check for large bones
1
baked russet potato, peeled and fluffed with a fork
1/4 c
panko bread crumbs
2 Tbsp
grated parmesan cheese
salt and pepper to taste
1/2 c
vegetqabel oil

YOGURT SAUCE

1 1/2 Tbsp
capers, rinsed, drained and chopped
1 Tbsp
lemon juice
zest from 1/2 lemon
1/2 tsp
dill weed
1/2 tsp
horshradish
salt and pepper to taste

Directions Step-By-Step

1
Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool
2
Mix the bacon, onion, egg, mayonnaise, mustard, sugar and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition.
3
Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, parmesan salt and pepper to taste.
Coat the patties in the bread crumbs, set on tray to rest while making the sauce.
4
LEMON YOGURT SAUCE
Mix together the Greek Yogurt capers, lemon juice and zest, dill horshradish and salt and pepper.
5
Heat 1/4 cup oil in a large skillet over medium heat. Cook the patties in batches until golden, about 3 to 4 minutes per side, remove and add more oil as needed to finish the rest of the patties.
6
Arrange on platter and serve with the yogurt sauce.
Enjoy!
7
Note; these can be a little fragile handling, sometimes I find adding a second egg, helps hold them together.

About this Recipe

Course/Dish: Fish