Air fryer salmon fishcakes

Heat the air fryer to 200ºC. Scrub the potatoes and prick with a fork then put in the air-fryer basket and cook for 40 minutes or until soft. Remove from the basket and leave to stand until cool enough to handle. Cut the potatoes in half, scoop the flesh out into a mixing bowl and mash.

Cook the salmon fillets in the air fryer at 200ºC for 10 minutes until cooked through. Flake the flesh with a fork and add to the potato along with the parsley, capers, lemon zest, egg and breadcrumbs; season. Using clean hands, mix all the ingredients together until thoroughly combined. Shape the mixture into 4 patties.

Brush each fishcake with oil and lift into the air-fryer basket. You can line the base with parchment to make it easier to remove the fish cakes. Cook for 5 minutes at 200ºC, turn over and cook for a further 5 minutes. Meanwhile, for the salad, whisk together the olive oil, vinegar, honey and mustard. Put the rocket and tomatoes in a bowl and toss with the dressing. Serve the fishcakes with the salad on the side.