Salmon Cakes

• 2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
• 1/4 cup chopped onion
• 1 egg
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1/2 teaspoon sugar
• 1/2 lemon, zested
• 1 (14-ounce) can wild salmon, checked for large bones
• 1 baked or boiled russet potato, peeled, and fluffed with a fork
• 1/4 cup bread crumbs
• 2 tablespoons grated Parmesan
• Freshly ground black pepper
• 1/2 cup vegetable oil

1. Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat.
2. Add the onions and cook until translucent.
3. Cool the onions for a bit.
4. Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl.
5. Add the salmon and potato, mixing gently after each addition.
6. Form the mixture into 12 small patties.
7. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste.
8. Coat the patties in the bread crumb topping.
9. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side.
10. Add more oil, as necessary.
11. Arrange on a serving platter and serve.

bacon, onion, egg, mayonnaise, mustard, sugar, lemon, wild salmon, potato, bread crumbs, parmesan, freshly ground black pepper, vegetable oil

Taken from www.foodnetwork.com/recipes/melissa-darabian/salmon-cakes-recipe.html (may not work)