02 January 2013,04:18 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
25 minutes

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.


  • 400 grams new potatoes, halved
  • 2 teaspoons grated lime zest
  • 310 grams whole-egg mayonnaise
  • 450 grams tin salmon, drained, bones removed
  • 1 tablespoon chopped dill
  • 2 spring onions (scallions), thinly sliced
  • 1 egg, lightly beaten
  • 80 grams fresh breadcrumbs
  • 3 tablespoons Cooking oil
  • 200 grams rocket (arugula) leaves
  • Lime wedges, to serve

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