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
- 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
- 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
YOGURT SAUCE
How to Make Salamon Cakes
- 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 Salamon Cakes
Course/Dish: Fish
