Salamon Cakes
By
Ida Thompson
@shortstuff2012
1
These are really yummy, I always double the recipe, freeze if there are any leftovers the second day!
Ingredients
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2strips bacon
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1/2 conion, small dice
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1egg
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1 1/2 cmayonnaise
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2 tspdijon mustard
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2 tspsugar
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1lemon, zested--reserve 1/2 for sauce
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1 can(s)wild salmon--check for large bones
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1baked russet potato, peeled and fluffed with a fork
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1/4 cpanko bread crumbs
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2 Tbspgrated parmesan cheese
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·salt and pepper to taste
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1/2 cvegetqabel oil
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YOGURT SAUCE
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1 1/2 Tbspcapers, rinsed, drained and chopped
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1 Tbsplemon juice
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·zest from 1/2 lemon
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1/2 tspdill weed
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1/2 tsphorshradish
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·salt and pepper to taste
How to Make Salamon Cakes
- 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.
About Salamon Cakes
Course/Dish: Fish
