Salmon And Dill Potato Patties With Lime Mayonnaise - cooking recipe

Ingredients

400 g new potatoes, cut in half
2 teaspoons grated lime rind
1 1/4 cups whole-egg mayonnaise
425 g salmon, drained, bones removed
1 tablespoon chopped fresh dill
2 spring onions, thinly sliced
1 egg
1 cup fresh breadcrumb
1/4 cup oil
200 g rocket
lime wedge (to serve)

Preparation

Cook the potatoes in a large saucepan of boiling water for 12-15 minutes, or until tender. Drain well and cool.
Meanwhile, combine the lime rind and 1 cup of the mayonnaise.
Transfer the potato to a large bowl, then mash roughly with the back of a spoon, leaving some large chunks. Stir in the salmon, dill and spring onion and season. Mix in the egg and the remaining mayonnaise. Divide into eight portions, forming palm-size patties. Press lightly into the breadcrbums to coat.
Heat the oil in a non-stick frying pan and cook the patties, turning, for 3-4 minutes, or until golden brown. Drain on paper towels. Serve with a dollop of lime mayonnaise, rocket leaves and lime wedges.