Air Fryer Thai Salmon Fish Cakes
Crispy air fryer salmon fish cakes flavoured with Thai red curry paste, lime and coriander. Made with canned salmon and coated in breadcrumbs, they're an easy appetiser, snack or light meal.
Equipment
- 1 Air Fryer
Ingredients
- Cooking Oil for brushing
- ½ cup Breadcrumbs (Golden/Panko)
For the Salmon Fish Cakes
- 340 g Tinned Salmon drained
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tsp Red Chilli Flakes
- 2-3 Green Chillies finely chopped, optional
- ½ large Onion finely chopped
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 tsp Fish Sauce
- 3 tbsp Thai Red Curry Paste
- 8 Kaffir Lime Leaves crushed
- 1 tbsp Kewpie Mayo
- 1 Egg
- 10 g Fresh Coriander Leaves (Cilantro) chopped, plus more for garnish
- Lime Zest (half a lime)
To Serve
- Sweet Chilli Sauce
- Lime Wedges
Instructions
- Mix together all the ingredients for the Salmon Fish Cakes. Shape into patties, roughly just less than a palm's size.
- Coat each patty with breadcrumbs. Place onto a lined baking tray and freeze for 10 minutes.
- Preheat the Air Fryer to 200°C.
- Brush a layer of cooking oil onto the air fryer basket.
- Place salmon fish cakes into the basket, do not overcrowd, and briefly spray/brush oil on top. Cook for 6 minutes.
- Flip the fish cakes, brush with more oil if needed, and cook for another 6 minutes until golden in colour.
- Garnish with fresh coriander leaves and serve with a side of lime wedges and sweet chilli sauce.
Notes
- You can also use fresh salmon if you're not a fan of tinned ones. Simply roast the salmon in the oven for about 12-15 minutes at 180C. Then remove all skin and bones. Flake the fish and use it as the recipe requires.