Salmon And Dill Potato Patties With Lime Mayonnaise

1. 1

   Cook the potatoes in a large saucepan of boiling water for 12-15 minutes, or until tender. Drain well and cool.

2. 2

   Meanwhile, combine the lime rind and 1 cup of the mayonnaise.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.