Salmon Cakes

Directions

1. In a large bowl, add cooked salmon, scallions, parsley, 1/2 cup of panko, 1/4 cup of mayonnaise, 1 tablespoon of vinegar, mustard, and egg. Season with salt and pepper and mix well until incorporated.
2. Drizzle a little olive oil on a plate and from the mixture, form 5 patties and place them on the plate. Place plate in the refrigerator for 5 minutes.
3. While the cakes are in the refrigerator, preheat the air fryer to 400 degrees F. When preheated, remove the cakes from the refrigerator and drizzle with more olive oil. Sprinkle 1/2 of the remaining panko over top and place in the fryer bin. Cook for 8 minutes.
4. After 8 minutes, flip cakes, drizzle with a little more olive oil and sprinkle with remaining panko. Continue to cook 5-7 minutes until desired doneness (based on how big &, thick the cakes are.
5. In a small bowl, combine the remaining mayonnaise and vinegar. Mix to combine. To serve, place a bed of spinach on the plate, top with cooked salmon cakes and garnish with lemon aioli.