Salamon Cakes

Name: Salamon Cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
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

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By Ida Thompson
@shortstuff2012

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

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

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
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How to Make Salamon Cakes

Step-by-Step

Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool
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 salt and pepper to taste.
Coat the patties in the bread crumbs, set on tray to rest while making the sauce.
LEMON YOGURT SAUCE
Mix together the Greek Yogurt capers, lemon juice and zest, dill horshradish and salt and pepper.
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.
Arrange on platter and serve with the yogurt sauce.
Enjoy!
Note; these can be a little fragile handling, sometimes I find adding a second egg, helps hold them together.