donderdag 21 november 2013

Salmon Cakes

Serves 4; Preparation time: 25 minutes; Cooking time: 35 minutes

Ingredients
1 large russet potato
2 bacon strips
1/2 small yellow onion, finely chopped
1 large egg, lightly beaten
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon sugar
Zest of 1/2 lemon
14-ounce can wild salmon
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1/4 teaspoon ground black pepper
1/2 cup vegetable oil
Directions
1. Bring a medium saucepan of water to a boil. Add the potato and cook until a paring knife easily slips into the center of the potato, 10 to 15 minutes. Drain and, once the potato is cool enough to handle, peel it and place it in a bowl. Use a fork to break up and fluff the potato. Set aside.

2. Heat a medium skillet over medium heat and cook the bacon on both sides until browned and crisp, 3 to 5 minutes. Transfer to a paper towel–lined plate (save the fat in a small bowl), cool, and then crumble. Place the bacon in a medium bowl and set aside.

3. Heat 1 tablespoon of the reserved bacon fat in a small skillet over low heat. Add the onion and cook until translucent and soft, about 5 minutes. Turn off the heat and let the onion cool, then add to the bacon along with the egg, mayonnaise, mustard, sugar, and lemon zest, stirring to combine. Add the salmon and then the potato, mixing gently after each addition. Then form into 12 small patties.

4. In a small, shallow baking dish, mix the bread crumbs, Parmesan, and pepper. Press both sides of the salmon patties firmly into the bread-crumb mixture to evenly coat both sides.

5. Heat 1/4 cup of the oil in a large skillet over medium heat. Cook the salmon cakes in 2 batches until they’re golden on both sides, 6 to 8 minutes total, adding more oil when necessary. Serve warm.

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