Salmon and Dill Potato Patties with Lime Mayonnaise

By jjadin

Ingredients

• 1 lb new potatoes, cut in half
• 2 teaspoons grated lime rind
• 1 1/4 cups whole-egg mayonnaise
• 15 oz canned salmon, drained, bones removed
• 1 tablespoon chopped fresh dill
• 2 scallions, thinly sliced
• 1 egg
• 1 cup fresh breadcrumb
• 1/4 cup oil
• 4 handfuls arugula
• lime wedge (to serve)

Details

Servings 4

Preparation

Step 1

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 breadcrumbs 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, arugula and lime wedges.