• SALMON CAKE INSTRUCTIONS
• In a medium-size frying pan heat 2 tsps oil over medium heat.
• Add onions and sweet pepper to the oil and sauté, lowering heat until the onions and peppers are soft and translucent, about 4-5 minutes. Do not brown.
• Remove from the heat and cool.
• In a large bowl add drained salmon and mash the salmon paying attention to the skin and bones. They should be completely mashed and incorporated. You can mash the bones between your thumb and forefinger.
• Add the onion and peppers, breadcrumbs, egg, parsley, mayonnaise, salt, pepper and hot sauce to the bowl and mix well.
• Scoop out 1/2 cup of the salmon mixture and form into a patty. Do the same from remaining salmon. Set aside.
• Preheat the Air Fryer to 390 degrees and set for 8 minutes.
• When the Air Fryer is preheated spray the basket with oil from a mister. Spray the top of the salmon cakes with oil too.
• Spread out the salmon cakes in the basket of the Air Fryer and cook for 8 minutes, turning and spraying the tops with oil halfway through.
• When the salmon cakes are done, remove them from the Air Fryer and plate. Top with a dollop of tartar sauce and sprinkle with finely chopped parsley or dill.

TARTAR SAUCE INSTRUCTIONS

• Combine the mayonnaise, relish, onions and lemon in a medium bowl and mix.
• Serve on top of the salmon cakes or put the tartar sauce in a bowl and let people serve themselves.