Salmon Patties With Horseradish Mayonnaise And Arugula Salad - cooking recipe

Ingredients

2 large potatoes, peeled and coarsely chopped
1 can (8 oz) red salmon, drained and flaked
2 None green onions, thinly sliced
1 tbsp chopped dill
1 None egg, lightly beaten
1/2 cup dried breadcrumbs
1 1/2 tbsp horseradish cream
2 tbsp mayonnaise
1/4 cup vegetable or olive oil
None None FOR THE ARUGULA SALAD
2 oz baby arugula leaves
1 small cucumber, thinly sliced
12 None cherry tomatoes, halved
1 tbsp lemon juice

Preparation

Place the potatoes in a medium saucepan. Cover with cold water and bring to a boil on high heat. Boil for 10 mins or until the potatoes are tender when pricked with a fork. Drain, then return to the pan. Mash.
Add the salmon, onion, dill and egg to the mashed potato. Shape the mixture into 4 patties. Coat in breadcrumbs. Refrigerate for 15 mins. Meanwhile, combine the horseradish and mayonnaise in a small bowl.
Heat 1 tbsp of the oil in a large skillet on medium heat. Add the patties and cook for 5 mins each side, or until heated through and golden brown.
For the arugula salad, combine the arugula, cucumber and tomato in a bowl. Mix the juice and remaining 3 tbsp oil in a small bowl and season. Pour the dressing over the salad and toss to combine.
Divide the salad among 2 serving plates. Top with the patties. Spoon the horseradish mayonnaise over the patties. Serve.