Ingredients
For the fishcakes:
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
For the sriacha mayo:
2 tbsp sriracha
5 tbsp mayonnaise
½ lime juiced, plus extra wedges to serve
Preperation Time
20 mins
Cook Time
20 mins
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.
