Air fryer fishcakes
Dig out your air-fryer to make these moreish Thai-style fishcakes made with red curry paste. The breadcrumbs deliver extra crunch and prevent the fishcakes from sticking to the basket
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Prep:20 mins
Cook:20 mins
plus 30 mins chilling - Serves 6
- Easy
Nutrition per serving
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kcal 312
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fat 17g
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saturates 2g
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carbs 25g
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sugars 0g
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fibre 2g
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protein 13g
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salt 1.1g
Ingredients
- 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
- 75g panko breadcrumbs
- 2 tbsp sriracha
- 5 tbsp mayonnaise
- ½ lime, juiced, plus extra wedges to serve
Method
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.
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.
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.
