Oyster Stuffing Cakes

1. 1

   In a large bowl, combine oysters and their liquor, bread and cheese.

2. 2

   Set aside.

3. 3

   In a heavy skillet, melt butter over medium heat.

4. 4

   Add bacon and let cook 3 to 5 minutes, until fat has rendered and bacon is cooked through but not crisp.

5. 5

   Add celery and onion, stir to coat, then add stock and bring to a simmer.

6. 6

   Let simmer until vegetables have softened, 10 minutes.

7. 7

   Add herbs and coriander, mix well and turn off heat.

8. 8

   Add vegetable mixture to bread mixture in bowl.

9. 9

   Toss well, season to taste with salt and pepper, then refrigerate until chilled, about 2 hours, or overnight.

10. 10

    When ready to cook, form chilled mixture into 3 1/2-ounce patties, about the size of a clementine.

11. 11

    Let patties come to cool room temperature.

12. 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. 13

    Serve hot, with bacon scallion cream sauce if desired.

* Per serving · 4 servings · Values may vary.