Air fryer fishcakes
Samuel Goldsmith
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Serves 6
Easy
Prep: 20 mins
Cook: 20 mins
plus 30 mins chilling
A star rating of 5 out of 5.2 ratingsRate
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Use your air-fryer to make these moreish Thai-style fishcakes. The breadcrumbs deliver extra crunch and prevent the fishcakes from sticking to the basket.
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Ingredients
Nutrition
Units:
MetricUS
-
250g skinless salmon fillets
-
1 tbsp Thai red curry paste
-
small handful of coriander
roughly chopped
-
½ tbsp fish sauce
-
½ lime
juiced
-
1 lemongrass stalk
(tough outer leaves removed), chopped
-
3 spring onions
roughly chopped, plus extra to serve
-
1 egg
-
5 tbsp plain flour
-
50g green beans
finely chopped
For the sriracha mayo
-
2 tbsp sriracha
-
5 tbsp mayonnaise
-
½ lime
juiced, plus extra wedges to serve
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Nutrition: Per serving
- kcal312
- fat17g
- saturates2g
- carbs25g
- sugars3g
- fibre2g
- protein13g
- salt1.1g
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Method
-
step 1
Cut the salmon into chunks and blitz in a food processor with the curry paste, coriander, fish sauce, lime juice, lemongrass, spring onion and egg until finely chopped (but not a paste). Tip into a bowl.
-
step 2
Mix through the flour and green beans until combined – it will be a little wet. Form into small patties and chill for 30 mins. Tip the breadcrumbs onto a plate, then coat the fishcakes in the breadcrumbs.
-
step 3
Heat the air-fryer to 180C and cook for 15-20 mins, checking halfway. They should be cooked through and golden. Mix the ingredients for the sriracha mayo in a small bowl and serve alongside the fishcakes with extra lime wedges, and spring onions sprinkled over.
Recipe from Good Food magazine, August 2023
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A star rating of 5 out of 5.2 ratings
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