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Pierce each potato with a knife then place in a microwave-safe bowl. Cover and microwave on High for 8 minutes or until tender. Set aside until cool enough to handle then remove the skins. Use a fork to mash the potato in a large bowl.
Add the salmon, corn, cheese, shallot, egg and 15g (¼ cup) breadcrumbs. Season. Stir until combined. Divide the salmon mixture into 8 equal portions (about ¼ cupful each) and shape each into a patty. Place remaining breadcrumbs in a shallow bowl. Dip patties in breadcrumbs, pressing gently to coat.
Spray patties with oil and place in the basket of an air fryer. Cook at 200C for 10 minutes or until crisp and golden. Serve.