Air Fryer Fish Cakes

These light and crispy salmon fishcakes are made with just a handful of fresh ingredients and cooked in the air fryer for a healthier twist. Perfect for a quick lunch or dinner, they’re crisp on the outside, tender in the middle, and full of fresh flavour.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the raw salmon finely with a sharp knife, or pulse it a few times in a food processor until minced but not mushy.

Step 2

In a large bowl, combine the salmon, panko breadcrumbs, lemon juice, parsley, salt and pepper.

Step 3

Add enough beaten egg (a little at a time) until the mixture binds together.

Step 4

Divide the mixture into 6 even portions and shape into patties.

Step 5

Coat each one lightly in extra panko breadcrumbs for extra crunch.

Step 6

Preheat your air fryer to 180°C (350°F).

Step 7

Place the patties in the basket on baking paper, spray lightly with oil, and cook for 10–12 minutes, flipping once halfway through, until golden on the outside and cooked through in the middle (internal temperature should reach 63°C / 145°F).

Step 8

Enjoy warm with lemon wedges, tartar sauce, or a crisp green salad.

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