Peel, boil and mash one large potato. Set aside to cool completely
In a large bowl add the salmon, mashed potato, peas, green onions, mayo, eggs, red pepper, lemon juice, lemon zest, mustard, parsley, dill, salt and pepper. Mix well.
Add the cornmeal to a medium bowl. Using a 1/2 cup of the salmon mixture form into patties about 1 inch thick. Gently place the patties into the cornmeal to coat both sides.
Place the breaded salmon patties in an air-fryer basket and air-fry at 425°F for 20 minutes. Remove and serve immediately.
Notes
Storage and Reheating:Store in a sealed container for up to 4 days. Reheat in the microwave or air-fry or bake to regain the crispy coating and until heated through. See above for details.Notes:Make sure that if using canned salmon it is drained very well. If too wet the salmon patties may not stick together well. If the croquettes are not holding together well, add more mashed potatoes or perhaps a few table spoons of breadcrumbs. An extra egg may also help if the patties are on the dryer side.21 Day Fix Container Count:If following the 21 Day Fix Container System this recipe would be considered:1 red, 1/4 green, 2 tsp, 1/2 yellow