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Prep time: 15 mins
Cook time: 25 mins
Servings: 6-8
Ingredients
Olive oil spray
3/4 cup of panko Breadcrumbs
1 egg
Salt to taste
Dashes of black pepper
2 sprinkles of dill
Chopped parsley
A handful of (parboiled and drained) frozen vegetables
1 salmon portion (about 200g)
3 large russet potatoes (about 400g), Peel and chop into small size pieces
Directions
1. Cook potatoes in a pot of water for 10 minutes until tender. Drain water from the pot and let the potatoes cook on low heat, about 2-3 minutes just to make the water evaporate. Try not to burn the potatoes though. Mash together the potatoes with a whisk, place in a bowl and Refrigerate until it’s no longer hot.
2. Heat up the Air fryer at 180C for 5 minutes, Place the salmon and grill for 5 minutes. Flake the salmon and set it aside.
3. Bring out the mash potatoes from refrigerator and add dill, black pepper, chopped parsley, flaked salmon, parboiled vegetables and salt. Taste and adjust season as desired. Crack egg open and mix into the mixture until well combined.
3. Shape mixture with dry hands into 6-8 small balls or patties. Coat patties in the breadcrumbs and spray with olive oil spray. Spraying the breadcrumbs gives it a nice color.
4. Transfer into the Air fryer grill pan and cook for 10-12 minutes at 180C until golden. If you are not using the grill pan, then you need to line with foil, and flip halfway through cooking time once the top is golden. Serve with salad on the side, top with mayo and lemon.
