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, red pepper, lemon juice, lemon zest, mustard, parsley, dill, salt and pepper. Mix well.
Add 2-3 eggs to a small bowl and whisk. Add the panko breadcrumbs 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 egg flipping over with a fork to coat both sides. Then remove and gently place into the panko breadcrumbs to completely coat.
Place the breaded salmon patties in a wire air-fryer basket and air-fry at 425 F for 20 minutes. Turning halfway through. Remove and serve immediately.
Storage and Reheating:Store in a sealed container for up to 5 days. Reheat in the micowave or air-fry or bake to regain the crispy coating and until heated through. See above for details.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