Name: Air fryer fishcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 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; 2 tbsp sriracha; 5 tbsp mayonnaise; ½ lime juiced, plus extra wedges to serve

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 sriracha mayo

2 tbsp sriracha
5 tbsp mayonnaise
½ lime
juiced, plus extra wedges to serve

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.