Oyster Stuffing Cakes

Name: Oyster Stuffing Cakes
Ingredients: 1 pint (about 2 dozen) Eastern (virginica) shucked oysters with their liquor, finely chopped; 12 ounces stale bread cut into 1/2-inch cubes; 3 ounces (about 1/3 cup) freshly grated Parmesan; 1 stick (4 ounces) unsalted butter; 3 slices bacon, chopped; 4 stalks celery, chopped; 1 onion, chopped; 1 1/2 cups chicken stock, plus extra for binding; 2 tablespoons fresh oregano, chopped fine, or 1 tablespoon dried; 2 tablespoons fresh thyme, chopped fine, or 1 tablespoon dried; 6 fresh sage leaves, minced; 2 teaspoons ground coriander; Coarse salt; Black pepper; Neutral oil, such as grapeseed or canola, for pan-frying