In a small bowl combine the chopped salmon, eggs, mayonnaise, pepper flakes, salt, and 1/2 the bread crumbs, celery and peppers. Mix thoroughly but don't crush the mixture. You want the mixture to be very chunky. If necessary add a tablespoon or more of additional crumbs to get a thick mixture. You should be able stand a spoon up erect in the mixture.

Place the bowl in the fridge for about an hour (in the freezer for 30 minutes if you're short on time) to firm the mixture up a bit and make it easier to mold the fish cakes. Divide the mixture evenly into the correct number of servings so that each is equal in size. Then form each partitioned portion into a thick patty. We place a few bread crumbs on a small saucer and then use two saucers to form the patties as shown in the video. Once you have the patties formed, place them covered in the fridge for another 30 minutes.

Working quickly, use two spatulas to carefully place the patties into an air fryer basket leaving at least 1/2 in (1.25cm) between each patty. Fry at 400°F (200°C) for about 15 minutes. Cook for up to 5 minutes more only to get a crispier breading as the salmon will quickly dry out. Remove as soon as the breading is crunchy to avoid overcooking the salmon.

Serve 2 large or 3 medium-size croquettes to a serving for a main course, 2 to 4 smaller patties for an appetizer. Serve on leafy lettuce. We served ours with homemade kimchi and cream remoulade sauce. See Notes for sauce recipes and product recommendations for low-carb bread crumbs.

Our recommendation for low-carb bread is any one of the breads available from The Great Low Carb Bread Company. Check our our approved products pages. Each slice has only 1 net carb. Or use the thin-sliced bread for only 0.5 net carb per slice. The 5-spice butter is merely a mixture of whipping cream, butter, sugar-substitute and Chinese 6-spice. Here's the simple recipe.