I made these tonight and they were pretty darn good. I think the key is to hit the coated patties with some oil so they don't dry out in the air fryer, but when I made them previously I did not have an oil sprayer and they were still pretty good.
- 1 (14.75 ounce) can canned salmon, drained (I remove the bones and skin)
- 1 egg
- 1 chopped shallot or half an onion chopped up
- 1 packet (half a box) of Aleia’s Coat & Crunch Extra Crispy (just dump it on a plate big enough to let you coat the patties)
- 1 tablespoon olive oil (and a little more sprayed on if you have olive oil spritzer)
- 1 teaspoon dry parsley
- 1/4 teaspoon garlic powder (more or less if you like or don't like garlic)
How to make 'em:
1. Drain the salmon and dump it in a bowl and either mix it up as it, or remove the bones and skin and then break it up.
2. Add everything but the Aleia’s Coat & Crunch to the salmon in the bowl, and mix it up. It helps to have gloves since this gets messy.
3. Form the patties and coat them in the Aleia’s Coat & Crunch, then set them on an oiled sheet or aluminum foil. I put some foil in the air fry basket and coat it with oilve oil.
4. If you have an olive oil sprayer, hit the tops with enough oil so they are not dry. If you don't have an oilve oil sprayer, then just keep an eye on them and be ready to turn them before they get too dry/burned. I learned of this magical addition to my air fryer from Lana Under Pressure on Youtube. She explains why it's so useful in that linked video and she also has an amazon link there if you want to support her channel (note that if you click the link here it will not have an affiliate association).
5. Cook the patties at 400°F until browned and they are 145°F inside (took about 11-12 minutes for mine). I got the cooking time and some other ideas for this recipe from here (https://www.eatingwell.com/recipe/270219/air-fryer-salmon-cakes/)
I got 5 decent sized patties from this recipe, and I serve them with some creamed peas and instant mashed potatoes.
For the creamed peas:
- Drain 1 can of peas and put it in a microwave safe dish.
- Add about 1/4 to 1/3 cup of milk to a mug, with 1 1/2 to 2 Tablespoons of butter and optionally a bit of salt (just a pinch, it is easy to add too much since there is salt in the butter normally). You can add more milk later if you like them more soupy. Also don't add to much salt (needs to be said since it's easy to do :D
- Heat the milk, butter in the mug, in the microwave, until the butter is melted.
- Then add a bit of corn starch to the milk and butter mix, just enough to thicken it slightly, and stir constantly while adding it. It's best to add corn starch in very small amounts at a time so it can fully dissolve. If you have problems you can try adding a couple tablespoons of water to a mug and mix the corn starch there first, and then add it to the milk.
- Once it looks good, add the milk, butter, salt and corn starch mix to the peas, and then heat in the microwave until hot (takes about 3-4 minutes in mine). It should be stirred up about every minute while it cooks or the corn starch may settle to the bottom.
This goes great with some Simple Truth Corn Bread Mix.