Thai-style salmon fishcakes with lime mayo dip
- Victoria Prever
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Makes 15 fishcakes
Easy
Prep: 25 mins
Cook: 15 mins
A star rating of 3.6 out of 5.3 ratingsRate
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Rustle up these easy fishcakes for supper. They also make a great snack to pack for lunch during Jewish Passover. Use the best mayo you can find for the dip
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Ingredients
Nutrition
Units:
MetricUS
-
2 x 220g cans red salmon
-
4 spring onions
finely chopped
-
2 tbsp fresh coriander
roughly chopped
-
1 lime
zested and juiced
-
2 eggs
beaten
-
75g medium matzo meal
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1 tbsp desiccated coconut
(optional)
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1-2 tbsp neutral oil
For the dip
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100g mayonnaise
-
1 tsp grated lime zest
(roughly 1 lime)
-
1 tbsp lime juice
(roughly ½ lime)
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Nutrition: Per serving
-
kcal130
-
fat9g
-
saturates1g
-
carbs5g
-
sugars1g
-
fibre0.3g
-
protein8g
high
-
salt0.37g
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Method
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step 1
Drain the salmon and mash in a medium sized bowl. Add the spring onions, coriander, lime zest and juice, the eggs, matzo meal and coconut, if using. Season generously with salt and pepper and mix until evenly combined.
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step 2
Heat your air fryer to 180C. Meanwhile brush the top of the fishcakes with a little oil.
-
step 3
Place the fishcakes in a single layer, oiled side down, and lightly brush the other side of each. If you can’t fit them all in one go you can do this in batches. Air-fry at 180C for 8 mins then turn and fry for another 7-10 mins until they are lightly browned and crisp.
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step 4
Meanwhile mix the mayonnaise with the lime zest and juice. Taste for seasoning. Serve the fishcakes hot with the dip, or at room temperature. Will keep chilled for up to two days.
Recipe from Good Food magazine, April 2025
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A star rating of 3.6 out of 5.3 ratings
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