Ingredients

• 400g red-skinned potatoes, peeled, roughly chopped
• 415g can pink salmon, drained
• 1/4 cup finely chopped gherkins
• 2 green onions, thinly sliced
• 1 egg
• 1/2 cup dried breadcrumbs
• 2 tablespoons chopped fresh dill
• 1/4 cup extra virgin olive oil
• 1 cup frozen peas
• 100g baby salad leaves
• 1/4 cup roughly chopped fresh flat-leaf parsley leaves
• 1 tablespoon lemon rind
• 2 tablespoons lemon juice
• 100g fetta, crumbled
• 1 lemon, cut into wedges, to serve

Method

• Step 1 Place the potato in a large saucepan. Cover with cold water. Bring to the boil. Boil, uncovered, for 15 minutes or until tender. Drain. Transfer to a large bowl. Using a potato masher, mash potato. Season with salt and pepper. Cool for 10 minutes.
• Step 2 Remove and discard skin and bones from salmon. Flake.
• Step 3 Add salmon, gherkin, onion, egg, breadcrumbs and ½ the dill to potato. Mix to combine. Shape into 8 patties. Place on a large baking paper-lined baking tray. Refrigerate for 20 minutes, if time permits.
• Step 4 Heat 2 tablespoons oil in a large frying pan over mediumhigh heat. Cook patties, in 2 batches, for 4 minutes each side or until golden and heated through (see note).
• Step 5 Meanwhile, cook peas in a saucepan of boiling, salted water, for 1 minute or until tender. Drain. Refresh under cold water. Drain. Transfer to a bowl.
• Step 6 Add salad leaves, parsley, lemon rind and juice, fetta, and remaining dill and oil to peas. Toss to combine. Season with salt and pepper. Serve patties with pea salad and lemon wedges.