Oyster Stuffing Cakes

Directions

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.