Everything goes in one bowl — cooked salmon, breadcrumbs, lemon juice, fresh dill and two eggs — then gets shaped into patties and straight into the air fryer.
Seven or eight minutes total, flipped once. No oil, no spattering pan, nothing to scrub afterwards, which is most of the appeal.
Flatten them more than feels right. Thick patties come out golden on the outside and cool in the middle.
Inspired by @bluejeanchef
Ground chicken bound with steamed sweet potato and carrot, with a whole caramelized onion worked through it. No breadcrumbs and no egg — the vegetables do the holding.
Let the sweet potato, carrot and onions cool properly before they meet the raw chicken. The directions say it twice and it matters: warm vegetables start cooking the meat in the bowl, and the mixture turns sticky and impossible to shape. It goes into the pan as heaping spoonfuls rather than formed patties.