Air Fryer Salmon Patties
by: claire cary
These crispy air fryer salmon patties are the perfect meal prep recipe! They're so easy to make, high in protein, full of fresh flavor and delicious in buddha bowls, on salads or just as is!
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6
Ingredients
- 1 15 ounce can wild caught salmon skinless and boneless
- 2 eggs
- 2 tablespoons plain greek yogurt dairy free or regular
- ½ cup gluten free breadcrumbs sub regular if not GF
- Juice from 1/2 lemon
- 2 teaspoons minced garlic
- 2 tablespoons fresh chopped parsley
- 2 tablespoons fresh chopped chives
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon onion powder
Instructions
- Drain off the liquid from the can of salmon and add to a bowl.
- Mash up roughly with a fork, then add in all remaining ingredients.
- Mix together with a fork until well combined.
- Use a 1/3 measuring cup and scoop into your hands. Mash into a ball, then flatten out slightly into a disc.
- Preheat your air fryer to 390, then add to the basket and spray the tops of the patties with olive oil spray.
- Bake for 7-8 minutes or until lightly golden brown and crispy. The canned salmon is already cooked, so we're just trying to get the outside nice and crispy.
- Remove from the air fryer and serve with lemon tahini dressing.
Notes
If you want to bake instead of air fry, make the recipe as usual, but bake at 350 degrees Fahrenheit for about 25-30 minutes or until lightly golden brown. I suggest baking with piece of parchment paper so nothing sticks.
Serving: 1patty / Calories: 90kcal / Carbohydrates: 6g / Protein: 18g / Fat: 2g / Fiber: 1g / Sugar: 1g
