Salmon and lemon fish cakes

Moist, juicy and oh, so tasty

  • Makes 8
  • Print


  • 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


  • 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