Salmon and lemon fish cakes

Moist, juicy and oh, so tasty



1.Preheat a 5.3 Iitre air fryer to 180°C for 3 minutes.
2.Boil potatoes until tender; drain. Mash potatoes with olive oil until smooth.
3.Meanwhile, taking care, pull out the air-fryer pan and basket; spray the basket with oil, then place salmon in the basket. Slide the pan and basket back into appliance. Keep temperature set at 150°C and set timer for 6 minutes; cook until salmon is cooked through. Pull out the pan and basket; cool salmon in the basket.
4.Flake salmon into the mashed potato; mash until salmon breaks into smaller pieces. Add spring onion, lemon rind, dill, egg and half the breadcrumbs; season and stir to combine. With damp hands, shape mixture into eight patties. Place on a tray; freeze for 10 minutes to firm.
5.Coat patties in remaining breadcrumbs; spray generously with oil. Place patties in the basket. Keep temperature set at 180°C and set timer for 8 minutes; cook, turning halfway through cooking time, or until patties are golden and heated through.
6.Serve fish cakes with lime wedges.

Swap it: to make red curry fish cakes, use the equivalent weight of kūmara instead of potatoes and stir 2 tablespoons Thai red curry paste into the mash; use coriander instead of dill


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