1 pound new potatoes, cut in half
2 tsp grated lime zest
1 1/4 C mayo
15 oz salmon (drain & bones removed if canned)
1 Tb chopped dill
2 scallions sliced thin
1 C fresh bread crumbs
2 Tb oil
4 hands full of arugula
lime wedges to serve
Cook potatoes until tender, drain well, cool.
Combine zest and 1 C mayo.
Put potatoes in a large bowl and mash roughly, leaving some large chunks. Stir in salmon, dill, scallions and season w/salt/pepper. Mix in egg and remaining mayo. Divide into 8 portions, forming patties. Press lightly into bread crumbs to coat.
Heat oil in a skilled over medium heat and cook, 3-4 minutes on each side or until golden brown. Drain and serve with a dollop of lime-mayo, on a bed of arugula with lime wedges.