Thai-style fishcakes with cucumber smacked noodles

Liven up a weeknight dinner with these little fishcakes made in an air fryer and served with rice and smacked cucumbers. They can also work as a spicy snack

Prep:20 mins
Cook:15 mins

Serves 4
Easy

Nutrition per serving

kcal 390
fat 9g
saturates 2g
carbs 53g
sugars 0g
fibre 6g
protein 21g
salt 1.9g

Ingredients

250g skinless trout or salmon fillets
1 tbsp red Thai curry paste
10g coriander , finely chopped
1 tsp fish sauce
1 lime , zested and juiced
1 tbsp lemongrass paste
2 garlic cloves , grated
3 tbsp plain flour
50g panko breadcrumbs
2 x 250g pouches of ready-cooked brown rice , coriander and sriracha, to serve
1 cucumber
1 garlic clove , grated
2 tsp soy sauce
1 tsp caster sugar
1 tsp rice wine vinegar
2 tsp chilli oil

Method

Put the fish and other ingredients except the flour and panko in the bowl of a food processor. Pulse to form a chunky paste, then transfer to a bowl and stir in the flour.
Using slightly wet hands, shape them into small patties, around 8-10. Tip the breadcrumbs onto a plate, and roll the fishcakes through to coat. Will keep chilled for two days
Heat the air fryer to 180C. Cook for 10-15 mins, turning halfway until golden and cooked through.
Meanwhile, for the smacked cucumber, lightly bash the cucumber along its length using a rolling pin, breaking the flesh a little without turning it to a pulp. Cut the cucumber in half and scoop out the seeds, then cut the flesh into bite-sized pieces. Sprinkle over 1/2 tsp salt, leave for 10 mins, then rinse well in cold water and drain.
Mix the remaining ingredients in a medium bowl and toss the cucumber through.
Heat the rice following pack instructions, then serve with the fishcakes, smacked cucumber, coriander sprinkled over and some sriracha for dipping.