🪝🐟 Recipe Alert! Reel in the compliments with this simple and delicious salmon cakes recipe. So easy to make and serve with your favorite tartar sauce like Beaver Brand’s Tartar Sauce with capers and dill that’s off the hook!
#SalmonCakes #TartarSauce #SeafoodLover #FishingForCompliments
INGREDIENTS
Bacon - Cooked until crispy and crumbled into pieces
1 tablespoon of bacon fat reserve or Avocado Oil
1/4 cup small onion, chopped
1 Egg
1/2 cup Mayonnaise
2 teaspoons Dijon Mustard
1/2 teaspoon sugar
1 lemon zested
1 lemon cut into wedges
1 can of salmon (around 12 oz)
1 boiled russet potato, peeled and cut up in pieces
1/2 cup panko or bread crumbs
4 tablespoons Parmesan Cheese grated
1/2 cup vegetable oil
Pepper to taste
DIRECTIONS
Crisp two strips of bacon and break into small pieces.
Chop small onion or half of large onion to make a 1/4 cup. Saute in pan over medium low heat until translucent with either a tablespoon of bacon fat reserve or avocado oil. Allow the onions to cool so not hot to the touch.
In a medium mixing bowl, fold together the onions, bacon, mayonnaise, mustard, sugar, egg and lemon zest. Add in salmon and potato and mix gently. Using a small ice cream scooper, scoop mixture into 12 small balls.
In a shallow rimmed pan or dish, mix panko, Parmesan cheese and pepper. Coat each ball with the panko mixture by gently rolling in the mixture.
Heat oil in a large skillet over medium low heat. Add balls and press down to flatten into a disc shape. Cook each side till golden, about 3-4 minutes each side. Add more oil as necessary.
Serve with favorite tartar sauce and lemon wedges.
