Ingredients

5	small potatoes
2	limes
2/3	cup whole egg mayonase
1x 210 g	can of pink salmon
1	onion
1	egg
1/2 cup	breadcrumbs
1/2	bunch dill
	rocket to serve
4	burger buns or crusty bread to serve

Equipment

• heavy based frypan or bbq

Method

1. peel chop cook and mash the potatoes and set aside
2. zest and juice one lime and add to mayonnaise
3. finely chop dill and add half to mayonnaise and half to potato
4. drain and mash salmon removing small bones and add to potato
5. chop and saute onion and add to potato
6. beat egg add lime juice to egg and add to potato - stir mixture well
7. divide potato mix into balls, roll in breadcrumbs and fry in oil
8. dress rocket with pepper, lime juice and olive oil
9. serve on buns with lime and dill mayo and rocket

Notes

patties will keep in the fridge for a couple of days, but they are best fresh

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