Salmon and Lime Cakes

What a wonderful new appetizer to serve family and company alike. It is so tasty and fresh. Serve with a colourful chilled salad, warm rolls and a chilled glass of your favourite brew.

• 1 potato peeled
• 1 can of canned salmon, drained, bones and skin removed
• 2 eggs, lightly beaten
• 2 tbsp. finely chopped pickle
• 1 cup panko crumbs
• 2 tbsp. vegetable oil
• 2 tbsp. freshly squeezed lime juice
• zest from lime
• pinch of pepper

Place the potato in a pot with water and boil until tender. Drain well and mash.

Add the salmon, stir in the eggs and pickle. Season with a pinch of pepper. Form into 6 equal patties. Roll in the panko crumbs to coat.

Heat a fry pan over medium heat, add 1 tbsp. oil and cook half of the salmon cakes. Cook until golden, a couple of minutes each side. Repeat with the remaining cakes. Serve warm with a salad, roll and beverage. Oh my Mama! This is so good.