Air fryer recipe · Mains
Thai Fish Cakes
Spiced minced fish patties with a crisp air-fried crust.
- 12 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 225kcal
- 25.4 gprotein
- 21.2 gcarbs
- 4.7 gfat
- 18.0 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- boneless fish fillet400 g
- red curry paste2 tbsp
- egg1
- cornflour2 tbsp
- lime leaves4 shredded
- green beans6 finely sliced
- fish sauce1 tbsp
Method
Make the fish paste
Blend the fish fillet, red curry paste, egg, cornflour and fish sauce into a smooth, sticky paste. Blending it well develops the springy, bouncy texture that holds the cakes together in the basket.
Fold in the aromatics
Fold the shredded lime leaves and sliced green beans through the paste until evenly mixed. Folding rather than blending keeps the beans in little pieces that give a fresh crunch in each bite.
Shape the cakes
Wet your hands and shape the mixture into small, flat patties about 1 cm thick, setting them on a lined tray as you go. Thin, even cakes cook through to the centre without drying at the edges.
Arrange in the basket
Lightly oil the basket and place the fish cakes in a single layer, not touching. The gaps let hot air reach every side so they firm up and colour evenly instead of steaming where they meet.
Air fry until firm
Air fry at 190°C for 12 min, flipping halfway, until the cakes are golden and firm and the centre is opaque all the way through. The opaque centre tells you the fish is fully cooked.
