John Myers
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Fish: Crispy Salmon Cakes with Bacon
The perfect fish: crispy salmon cakes with bacon recipe with a picture and simple step-by-step instructions.
For the salmon cakes:
- 1 middle Onion
- 0,5 Red peppers
- 2 Discs Breakfast bacon
- 1 tbsp Vegetable oil
- 500 g Defrosted wild salmon fillets
- 2 Eggs
- 6 tbsp Breadcrumbs
- 1 tsp Bio lemon zest
- 1 tsp Freshly squeezed lemon juice
- 1 tsp Mustard medium hot
- 1 tbsp Frozen dill
- 1 tbsp Frozen parsley
- 0,75 tsp Salt
- 5 turns Colorful pepper from the mill
For breading:
- 4 tbsp Breadcrumbs
To fry:
- 5 tbsp Vegetable oil
Aside from that:
- 2 sheet Kitchen roll for degreasing
- Peel the onion. Wash and clean the peppers. Finely dice the onion, bell pepper and bacon. Heat 1 tablespoon of oil in a pan and fry everything in it for about 5 minutes. Take it from the stove and let it cool off.
- In the meantime, rinse the salmon, pat dry, roughly dice and chop with the food processor. Place in a bowl, then add the eggs, breadcrumbs, lemon zest, lemon juice, mustard, herbs, salt, pepper and the vegetable and bacon mixture. Knead everything until smooth.
- Using slightly moistened hands, shape approx. 14 fish cakes from the mixture. Put the breadcrumbs in a deep plate and toss the meatballs loosely in it. Chill for approx. 15 minutes until preparation.
- Heat the oil in a pan. Fry the fish cakes in portions on both sides until golden brown. Drain briefly on paper towels, arrange and serve with the desired side dishes. We had gratinated potato and carrot puree and sweet and sour zucchini and cucumber vegetables. Links to the recipes in preparation steps 5 and 6. Have fun copying and enjoy your meal.
- Side dishes: Baked potato and carrot puree
- Side dishes: Sweet and sour zucchini-cucumber-vegetables
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