Salmon cakes

  • 2 strips rasher bacon, cooked until crispy, crumbled, bacon fat reserved
  • 60g chopped onion
  • 1 egg
  • 125ml mayonnaise
  • 2 tsp Dijon mustard
  • 1/2 tsp granulated sugar
  • 1/2 lemon, zested
  • 1 (425g) tin wild salmon, checked for large bones
  • 1 baked or boiled potato, peeled, and fluffed with a fork
  • 25g breadcrumbs
  • 2 tbsp grated Parmesan
  • Freshly ground black pepper
  • 6 tbsp vegetable oil
1) Heat 1 tbsp of the reserved bacon fat in a small saute pan over a low heat. Add the onions and cook until translucent. Cool the onions slightly.

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.

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