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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Rating:
★★★★★ 1 vote
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

Step-By-Step

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

2Mix the bacon, onion, egg, mayonnaise, mustard, sugar and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition.

3Form 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.

4LEMON YOGURT SAUCE
Mix together the Greek Yogurt capers, lemon juice and zest, dill horshradish and salt and pepper.

5Heat 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.

6Arrange on platter and serve with the yogurt sauce.
Enjoy!

7Note; these can be a little fragile handling, sometimes I find adding a second egg, helps hold them together.

About this Recipe

Course/Dish: Fish