Salmon Cakes
INGREDIENTS
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2 strips Thorn Apple Valley bacon, cooked until crispy, crumbled, bacon fat reserved
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1/4 cup chopped onion
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1 Eggland’s Best egg
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1/2 cup Hellman’s mayonnaise
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2 teaspoons Dijon mustard
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1/2 teaspoon Domino sugar
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1/2 lemon, zested
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1 (14-ounce) can wild salmon, chwonecked for large bones
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1 baked or boiled russet potato, peeled, and fluffed with a fork
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1/4 cup Progresso bread crumbs
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2 tablespoons grated Kraft Parmesan
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Freshly ground black pepper
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1/2 cup Wesson vegetable oil
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