Air Fryer Thai Fishcakes
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.
Method
Based on 4 servings, adjust as needed.
Step 1
Cut the salmon into chunks and blitz in a food processor with the curry paste, coriander, fish sauce, lime juice, chopped 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 (roughly 40-50g each) 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 the fish cakes for 15-20 mins, checking halfway. They should be cooked through and golden. Serve with the sriracha mayo, extra lime wedges, and spring onions sprinkled over.
- Ingredients
- Based on 4 servings
-
15g Coriander, roughly chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 tbsp Fish Sauce 1x Blue Dragon Fish Sauce 150ml -
1 Lime, juiced 2x Sainsbury's Limes -
1.5 tbsp Thai Red Curry Paste 1x Thai Taste Red Curry Paste 200g -
400g Skinless Salmon 2x Sainsbury's Skin on ASC Scottish Salmon Fillets x2 240g -
1 Lemongrass Stalk, tough outer leaves removed, chopped finely 1x Sainsbury's Fresh Packed Lemongrass Sticks x2 -
150g Panko Breadcrumbs 1x Yutaka Panko Breadcrumbs 180g -
1 Egg, beaten 1x Sainsbury's British Free Range Eggs Medium x6 -
4tbsp Sriracha Mayo 1x Heinz Sriracha Mayo 400g -
3 Spring Onions, roughly chopped, plus extra to serve 1x Sainsbury's Spring Onions Bunch 100g -
6tbsp Plain Flour, add more if the fish cakes are a bit wet 1x Sainsbury's Plain Flour 500g -
100g Green Beans, finely chopped 1x Sainsbury's Extra Fine Beans 200g