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Place mashed potato, salmon, parsley, shallots and lemon rind in a large bowl. Add ⅔ cup breadcrumbs and 1 egg, and mix well to combine. Divide mixture into 8 even-sized portions. Shape portions into balls and flatten to form 2cm-thick rissoles.
Beat remaining eggs in a shallow bowl until combined. Place remaining breadcrumbs in a shallow dish. Dip rissoles in egg mixture, then coat in breadcrumbs.
Spray air fryer basket with oil. Place half the rissoles in basket and spray generously with oil. Cook at 180C for 15 minutes or until cooked through, turning and spraying rissoles with oil halfway through cooking. Repeat with remaining rissoles.
Meanwhile, combine 2 tbs lemon juice and mayonnaise in a small bowl.
Serve rissoles with lemon mayonnaise and lemon wedges.