These little cakes can be served hot and crispy for a delicious dinner, and are also great as leftovers for a light lunch with a fresh salad. Even those you do not care for fish and seafood should try these out..they have been winners with the pickiest of eaters!
2 strips bacon, cooked crispy, bacon fat reserved in pan
¼ cup cooking onion, chopped
¼ cup mayonnaise
*this is optional…if mixture is too dry add little bit at a time until the proper consistency; do not exceed ½ cup
2 tsbp Dijon mustard
½ teaspoon sugar
½ lemon, zested
1 (14 ounce can) or 2 (7 ounce cans) wild salmon, checked for large bones
*can also use leftover salmon fillets that have been flaked with a fork – whatever you have on hand!
1 baked or boiled potato, cooled
¼ cup breadcrumbs
*may need more depending on the size of your salmon cakes and how much breading you like on each cake
2 tbsp grated parmesan
Freshly ground black pepper
½ cup vegetable oil for frying cakes