Air Fryer Thai Fishcakes

    20m prep time
    40m total time
    Medium level
    12 ingredients

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 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 1 tbsp Fish Sauce 1 x Blue Dragon Fish Sauce 150ml
  • 1 Lime, juiced 2 x Sainsbury's Limes x1
  • 1.5 tbsp Thai Red Curry Paste 1 x Thai Taste Red Curry Paste 200g
  • 100g Green Beans, finely chopped 1 x Sainsbury's 200g Extra Fine Green Beans,Taste the Difference
  • 1 Lemongrass Stalk, tough outer leaves removed, chopped finely 1 x Sainsbury's Fresh Packed Lemongrass Sticks x2
  • 1 Egg, beaten 1 x Sainsbury's British Free Range Eggs Medium x6
  • 3 Spring Onions, roughly chopped, plus extra to serve 1 x Sainsbury's Spring Onions Bunch 100g
  • 6tbsp Plain Flour, add more if the fish cakes are a bit wet 1 x Sainsbury's Plain Flour 500g
  • 150g Panko Breadcrumbs 1 x Yutaka Panko Breadcrumbs 180g
  • 4tbsp Sriracha Mayo 1 x Heinz Sriracha Mayo 400g
  • 400g Skinless Salmon 2 x Sainsbury's Skin on ASC Scottish Salmon Fillets x2 240g
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