Salmon Cakes

Ingredients

• 2 strips bacon crispy crumbled cooked
• 4 servings pepper black freshly ground
• 0.3 cup bread crumbs 
• 2 teaspoons dijon mustard 
• 1  eggs 
• 0.5  lemon zest 
• 0.5 cup mayonnaise 
• 0.3 cup onion chopped
• 2 tablespoons parmesan grated
• 1  baking potatoes with a fork boiled peeled
• 14 ounce salmon wild for large bones canned
• 0.5 teaspoon sugar 
• 0.5 cup vegetable oil 

Equipment

• bowl
• frying pan

Directions

1. Watch how to make this recipe.
2. Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat.
3. Add the onions and cook until translucent. Cool the onions for a bit.
4. Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl.
5. 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, and pepper, to taste. Coat the patties in the bread crumb topping.
6. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side.
7. Add more oil, as necessary. Arrange on a serving platter and serve.