Salmon Cakes

Ingredients:

  • 1 pound skinless salmon fillets, cut into 1-inch pieces

  • ⅓ cup almond flour

  • 1 egg, lightly beaten

  • 1 ½ teaspoons seafood seasoning

  • 1 green onion, coarsely chopped

  • cooking spray

  • 1 pinch seafood seasoning

Directions:

  1.  Whisk together mayonnaise and Sriracha in a small bowl. Place 1 tablespoon Sriracha mayo in the bowl of a food processor and refrigerate the rest until ready to use.

  2.  Add salmon, almond flour, egg, 1 1/2 teaspoons seafood seasoning, and green onion to the Sriracha mayo; pulse quickly for 4 to 5 seconds until ingredients are just combined, but small chunks of salmon remain. (Do not overprocess as the mixture will become mushy.)

  3. Cover your Mesh Basket with waxed paper and spray hands with cooking spray. Form the salmon mixture into 8 small patties; transfer to the Basket. Place in the refrigerator until chilled and firm, about 15 minutes.

  4. Using the “Manual” option, set your Yedi Air Fryer Oven to 390 degrees F and your timer to 8 minutes. 

  5. Remove salmon cakes from the refrigerator. Mist both sides with cooking spray and gently place in the air fryer basket, working in batches if necessary to avoid overcrowding.

  6. Cook in the preheated air fryer for 6 to 8 minutes. Place on a serving platter and serve with remaining Sriracha mayo and a light sprinkling of Old Bay seasoning, if desired.

Matthew Revich