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