Prep 20 mins
Cook 5 mins
This is a variation on the classic salmon patty. I know there are a lot of recipes out there for these but this is worth a try, the lime mayonnaise may really be the thing that sets them apart. These are also great in a sandwich with the mayonnaise to keep it from being too dry. (from Fast Food, my fave cookbook)
- 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)
- 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.
These were very easy to make and even though I had to use dried dill they still tasted fine. The only difference I would make next time is to add in some freshly ground black pepper. Thanks for a 'keeper' for me :)
very good with dried dill, also, didn't have the fresh