Salmon And Dill Potato Patties With Lime Mayonnaise

• 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)

1. Cook the potatoes in a large saucepan of boiling water for 12-15 minutes, or until tender. Drain well and cool.
2. Meanwhile, combine the lime rind and 1 cup of the mayonnaise.
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. 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.

new potatoes, lime rind, wholeegg mayonnaise, salmon, dill, spring onions, egg, fresh breadcrumb, oil, rocket, lime

Taken from www.food.com/recipe/salmon-and-dill-potato-patties-with-lime-mayonnaise-164631 (may not work)