Perhaps those who don’t like fish cakes just haven’t tried it yet. cook them according to this recipe. Salmon goes well with zest, and slices of lemon will serve as a bright decoration of the finished dish. To better keep the cutlets in shape, you can add them breadcrumbs (about 0.25 tablespoons). Also try drain excess liquid from canned food, and after mixing the ingredients send them for about 20 minutes to the freezer. друзьями: 
Time: 35min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 can (400 gr.) Of wild salmon, make sure there are no large bones
- 2 strips of bacon, fry until crisp, chop, save fat from bacon
- 1/4 Art. chopped onion
- 1 egg
- 1/2 tbsp. mayonnaise
- 2 tsp mustard
- 1/2 tsp Sahara
- Zest with 1/2 lemon
- 1 baked or boiled potato, peel and mash with a fork
- 1/4 Art. breadcrumbs
- 2 tbsp. l finely grated parmesan
- 1/2 tbsp. vegetable oil
Recipes with similar ingredients: salmon, breadcrumbs, cheese parmesan, mayonnaise, mustard, bacon
Recipe preparation:
- Preheat 1 tbsp. l the fat left over after frying the bacon small stewpan over low heat. Add onions and cook until its transparency, then cool slightly.
- Combine bacon, onion, egg, mayonnaise, mustard, sugar and lemon zest. Add salmon and potatoes to the mixture, carefully stirring after each addition. Form out of mass 12 small cutlets.
- In a shallow dish, combine the breadcrumbs, parmesan and pepper to taste. Roll the patties in this mixture. Preheat 1/4 tbsp. vegetable oil in a large saucepan over medium heat and fry salmon cutlets a few pieces until golden brown, about 3-4 minutes each from each side. Add more if necessary vegetable oil.
- Put on a serving plate and serve. Salmon croquettes recipe with Remoulade sauce. K Chardonnay wine is suitable for this dish, read the note in more detail.
