Thursday, November 11, 2010

Salmon Cakes

2 sliced pre-baked bacon, chopped finely
1/2 teaspoon garlic salt
1 egg
1/2 cup mayonnaise
1 teaspoon spicy mustard or Dijon mustard
1/2 teaspoon sugar
1/2 lemon zested
14 oz canned salmon (remove skin and big bones)
1 baking potato, baked or boiled, peeled and then fluff with a fork
1/4 cup bread crumbs 
2 Tablespoon Parmesan cheese
black pepper
vegetable oil

Heat oil in cast iron skillet over medium heat.

Mix bacon, garlic salt, egg, mayonnaise, mustard, sugar and lemon zest in a bowl.  Add salmon and potato, mixing gently.  Form into 8 patties.  In a shallow dish, combine bread crumbs, cheese and dash of black pepper.  Carefully place patties into bread crumb mixture and coat both sides.  Fry in oil, 3-4 minutes on each side.

Note:  The mixture is very fragile; I used my hand to take a small ball and pressed it into the bread crumbs.
           If you are squeamish about food then this might not be a good recipe for you, as it was impossible to pick out every small bone from the canned salmon. It was kind of gross picking through it.

           I baked my potatoes in the microwave; poke a few holes in the potato and then microwave for 6-10 minutes.
          I also didn't have Dijon mustard, so I just used regular mustard and some horseradish sauce.

         These were really good and I will never make these without bacon!! The bacon really gives them that great smokey flavor. Delicious!

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