INGREDIENTS
| 1 | lb | potatoes (about four) |
| 3 | large green onions, chopped | |
| 3/4 | t | dried dill weed |
| 1 | T | Dijon mustard |
| 1 | egg | |
| salt to taste | ||
| freshly ground pepper to taste | ||
| 3/4 | t | lemon zest |
| 1/4 | t | hotpepper sauce |
| 2 | cans | (7.5 oz. or 213 g.) salmon, drained and flaked |
| vegetable oil | ||
| 4 | wedges lemon |
PROCEDURE
Peel and cut potatoes in half crosswise. Cook in large saucepan of boiling water for 15 to 20 minutes or until tender. Drain.
In large bowl, mash potatoes until smooth. Stir in onions, dill weed, mustard, salt, pepper, lemon zest, and hot pepper sauce. Blend in egg. Fold in salmon. Let cool for 5 minutes. Using hands, shape into 8 patties about 3/4 inch (2 cm.) thick.
In large non-stick skillet, heat half of the oil over medium heat; cook 4 of the patties for about 5 minutes per side or until golden. Repeat with remaining patties. Serve with lemon wedges.
Yield: 8 patties or 4 servings
From: Ilana Simon's Recipe Swap Column Winnipeg Free Press October 17, 2001
Ted's Notes: If you do not yet have a zester, you are in for a treat. This simple little tool shaves the peel of a citrus fruit (orange or lemon), and gives a wonderful flavour boost to many dishes.