Name: Salmon and lemon fish cakes
Ingredients: 3 medium floury potatoes (like Agria or Red Rascal), chopped coarsely; 2 tablespoons olive oil; 400 grams skinless, boneless salmon fillets; 2 spring onions, sliced thinly; 2 teaspoons finely grated lemon rind; 1 tablespoon dill or parsley, finely chopped; Olive oil cooking spray

Ingredients

3 medium floury potatoes (like Agria or Red Rascal), chopped coarsely

2 tablespoons olive oil

400 grams skinless, boneless salmon fillets

2 spring onions, sliced thinly

2 teaspoons finely grated lemon rind

1 tablespoon dill or parsley, finely chopped

Olive oil cooking spray

Method

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
Note

Women's Weekly Food