Air-Fryer Salmon Fish Cakes

Fish cakes are the genius use for leftover salmon. A small piece of fish — a quarter of a fillet, or that one piece left from dinner — becomes a meal for four when bound into seasoned mashed potato, breaded, and crisped in the air fryer. The salmon provides the flavour and the protein; the potato provides the volume; the breading provides the crunch.

The technique is straightforward but every step matters. Mash the potato while it's still hot, then let it cool before adding the salmon — hot mashed potato can break the salmon flakes into mush. Use cooked salmon (or canned, drained — the £2 tin is genuinely good here). Capers, fresh dill, and lemon zest are what make this taste British rather than generic.

The breading is panko + a beaten egg. Panko stays crisp; standard breadcrumbs go softer. Spray the cakes with oil before air-frying or they'll come out pale.

The photo shows one fish cake on a dark plate with rocket salad, halved cherry tomatoes, a lemon wedge, and a second cake broken open beside it — visible pink salmon flakes and herb specks in the golden interior. Eight minutes at 200°C, served with the greens still cold against the hot cake. The simple British supper.