SALMON AND DILL POTATO PATTIES WITH LIME MAYONNAISE

Preparation Method :

• 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 zest and 250 grams 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 for 3-4 minutes, or until golden brown on both sides.
• Drain on crumpled paper towels. Serve with a dollop of lime mayonnaise, some rocket leaves and lime wedges.