Salmon and Dill Potato Patties With Lime Mayonnaise

Name: Salmon and Dill Potato Patties With Lime Mayonnaise
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 serving(s)
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)

(2)

Recipe by MellowMel

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)

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READY IN: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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)

DIRECTIONS

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.

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