Salmon cakes—New recipe Air fryer

Air fryer recipe for Salmon cakes.

The below recipe I didn’t add bacon to because (I )one didn’t have any bacon and (2)two I thought I’d eliminate some fat calories.  Having said that I think the bacon would have given it much more flavor.

We chose to top our salmon cakes with the below toppings.

We did enjoy the salmon cakes but added a topping after removing from air fryer.

Air fryer Setting 380 degrees.. 15 minutes.

**It was suggested to fry them in vegetable oil so you can or like  me use your Air fryer .

Ingredients

2 strips bacon, cooked until crispy, crumbled, bacon fat reserved

**1/4 cup chopped onion ( I did not fry the onions )

1 egg

1/2 cup mayonnaise

2 teaspoons Dijon mustard

1/2 teaspoon sugar

1/2 lemon, zested

1 (14-ounce) can wild salmon, checked for large bones

1 baked or boiled russet potato, peeled, and fluffed with a fork

1/4 cup bread crumbs

2 tablespoons grated Parmesan

Freshly ground black pepper

1/2 cup vegetable oil

Add 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.

1. Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.

Enjoy!

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