Ingredients:

  • 1 lb (450g) canned salmon, drained and flaked
  • 1 large (50g) egg, lightly beaten
  • 2 tbsp (30g) mayonnaise
  • 1/2 cup (60g) Panko breadcrumbs
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (15g) fresh parsley, finely chopped
  • 1 tsp (5g) lemon zest
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • Cooking oil spray

Instructions:

  1. In a large bowl, combine the drained salmon, beaten egg, mayonnaise, Dijon mustard, parsley, lemon zest, and seasonings. Fold in the Panko breadcrumbs gently using a spatula until just combined.
  2. Divide the mixture into 6 equal portions. Gently shape them into discs approximately 1 inch (2.5cm) thick.
  3. Preheat the air fryer to 400°F (200°C). Lightly spray the air fryer basket with oil.
  4. Place patties in a single layer, leaving 1 inch (2.5cm) of space between each. Spray the tops of the patties generously with oil.
  5. Cook for 5 minutes, flip carefully with a spatula, spray the other side, and cook for another 5 minutes until mahogany-colored and firm to the touch.