Salmon Potato Cakes with Dill & Lime Mayonnaise

In case you hadn´t noticed, I really enjoy cooking food at home. I love it more when I can have a meal prepared, cooked and enjoyed in less than an hour. If you want to save on time, then this dish is a winner.  If fresh dill isn´t easy to come by, dried dill should work fine with the potato cakes.  Alternatively, a little chopped leek or celery will work well as a substitute.

Prep Time: 20 mins
Cook Time: 20 mins

400 g new potatoes
2 tbsps  grated lime rind
310g mayonnaise
425g tinned salmon, drained
1 tbsp chopped fresh dill
2 spring onions, thinly sliced
Salt and pepper, to season
1 egg
80 g fresh breadcrumbs
60ml oil
200g rocket leaves
lime wedges, to serve

1. Boil the potatoes in a large saucepan of boiling water for until tender, 12-15 minutes. Drain well and cool.

2. Meanwhile, combine the lime rind and the mayonnaise.

3. Mash the potatoes in a large bowl, leaving some large chunks. Stir in the salmon, dill and spring onion and season with a little salt and pepper. Mix in the egg and the remaining mayonnaise.

4. Divide into 8 palm-size potato cakes. Press lightly into the breadcrumbs to coat.

5. Heat the oil in a non-stick frying pan and cook the potato cakes, turning, for 3-4 minutes on each side or until golden brown. Drain on paper towels.

6.  Serve with the lime mayonnaise, rocket leaves and lime wedges.

Serves: 4