Oyster Stuffing Cakes

• 1 pint (about 2 dozen) Eastern (virginica) shucked oysters with their liquor, finely chopped
• 12 ounces stale bread cut into 1/2-inch cubes
• 3 ounces (about 1/3 cup) freshly grated Parmesan
• 1 stick (4 ounces) unsalted butter
• 3 slices bacon, chopped
• 4 stalks celery, chopped
• 1 onion, chopped
• 1 1/2 cups chicken stock, plus extra for binding
• 2 tablespoons fresh oregano, chopped fine, or 1 tablespoon dried
• 2 tablespoons fresh thyme, chopped fine, or 1 tablespoon dried
• 6 fresh sage leaves, minced
• 2 teaspoons ground coriander
• Coarse salt
• Black pepper
• Neutral oil, such as grapeseed or canola, for pan-frying

1. In a large bowl, combine oysters and their liquor, bread and cheese.
2. Set aside.
3. In a heavy skillet, melt butter over medium heat.
4. Add bacon and let cook 3 to 5 minutes, until fat has rendered and bacon is cooked through but not crisp.
5. Add celery and onion, stir to coat, then add stock and bring to a simmer.
6. Let simmer until vegetables have softened, 10 minutes.
7. Add herbs and coriander, mix well and turn off heat.
8. Add vegetable mixture to bread mixture in bowl.
9. Toss well, season to taste with salt and pepper, then refrigerate until chilled, about 2 hours, or overnight.
10. When ready to cook, form chilled mixture into 3 1/2-ounce patties, about the size of a clementine.
11. Let patties come to cool room temperature.
12. Heat a film of oil in a skillet and, working in batches, pan-fry patties, turning once, until browned on both sides and hot all the way through.
13. Serve hot, with bacon scallion cream sauce if desired.

eastern, bread, parmesan, butter, bacon, stalks celery, onion, chicken stock, fresh oregano, fresh thyme, sage, ground coriander, salt, black pepper, oil

Taken from cooking.nytimes.com/recipes/1016160 (may not work)