Salmon and Dill Potato Patties With Lime Mayonnaise |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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) 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) |
Directions:
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.
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