3⁄4 cup Panko breadcrumbs
2 tblsps sesame seeds
1⁄4 cup olive oil
260g packet Asian salad
1⁄2 cup loosely packed fresh mint leaves
Lime wedges, to serve
700g brushed potatoes, peeled, roughly chopped
2 x 300g skinless salmon fillets, bones removed
4 green spring onions, finely chopped
1 tblsp finely grated fresh ginger
2 tsps finely grated lime rind
1 egg, lightly beaten
1⁄4 cup Panko breadcrumbs
Salt and pepper, to taste
To make patties, cook potatoes in a large saucepan of boiling water until tender. Drain. Transfer to a large bowl. Mash until smooth.
Heat an oiled, large, non-stick frying pan over a medium to high heat. Add salmon. Cook for about 3 minutes on each side, or until cooked through. Remove. Cool slightly. Flake salmon. Add to potato with remaining ingredients. Shape 1/3 cups of mixture to form 12 patties.
Combine breadcrumbs and seeds on a large plate. Coat patties in crumbs.
Heat oil in a large, non-stick frying pan over a medium heat. Add patties in two batches. Cook for about 3 minutes on each side, or until lightly golden. Drain on absorbent kitchen paper.
Combine salad leaves, dressing from kit and mint in a large bowl. Toss well.
Serve patties with salad and lime wedges.