2) 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.
3) In a shallow dish, combine the breadcrumbs, Parmesan and pepper, to taste. Coat the patties in the breadcrumb topping.
4) Heat 3 tbsp of the oil in a large saute pan over a medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.