Air Fryer Recipe
Thai Fishcakes
These air-fried Thai fishcakes offer a delightful combination of spicy, savory, and aromatic flavors, making them a fantastic appetizer or snack.
Ingredients
- 500g white fish fillets (like cod or haddock), skinless and boneless
- 1 tablespoon Thai red curry paste
- 1 egg
- 50g green beans, finely chopped
- 1 tablespoon fish sauce
- 2 tablespoons cornflour
- 2 spring onions, finely sliced
- 1 tablespoon fresh coriander, chopped
- 1 red chili, finely chopped (optional)
- A pinch of salt and black pepper
Method
- Cut the fish fillets into smaller chunks and place in a food processor with Thai red curry paste, egg, fish sauce, and cornflour. Blend until smooth.
- Transfer the mixture to a bowl and fold in green beans, spring onions, coriander, and chili. Season with salt and pepper.
- Shape the mixture into patties about ½ inch thick, making approximately 12 patties. Refrigerate for 15 minutes.
- Preheat air fryer to 200°C (390°F). Lightly grease the air fryer basket and arrange patties in a single layer.
- Air-fry for 10 minutes, flipping halfway through, until golden brown and cooked through.
Why this works in an air fryer
Blending fish with egg, cornflour and fish sauce creates a sticky protein paste that sets quickly in the air fryer’s fast convection. Chilling firms the patties so they hold shape, while a lightly oiled basket promotes browning despite the lean fish and relatively wet curry paste mixture.
Equipment notes
Assumes a 5–6 litre basket taking 12 thin patties in two batches without touching; in a single-drawer model cook one layer at a time, while dual-zone fryers may need 1–2 extra minutes because each drawer has less airflow and patties near the inner wall brown more slowly.
Common pitfalls
- Patties slumping or smearing when lifted? The fish mixture is too warm or wet; chill for another 15 minutes and dust your hands lightly with cornflour before shaping.
- Rubbery, bouncy fishcakes with little flake? The paste has been over-processed or overcooked; stop blending as soon as smooth and check at 8 minutes for thinner patties.
- Pale tops but browned undersides at the halfway point? The basket is overloaded or the patties are too close; leave gaps between them and cook in batches rather than stacking airflow.
- Fishcakes tearing when flipped? They have not set enough or are stuck to a dry basket; oil the basket lightly and flip with a thin silicone spatula after the first side feels firm.
Variations & substitutions
- Swap cod or haddock for pollock or basa; both are softer and wetter, so add an extra teaspoon of cornflour if the mixture will not hold a patty shape.
- Use salmon for a richer fishcake; its extra fat browns faster, so check from 8 minutes and expect a slightly darker surface.
- Replace green beans with finely shredded mangetout or baby corn; keep the pieces small so they soften in the short air-fryer time.
- Use yellow curry paste instead of red for a milder version; it can be saltier or sweeter by brand, so reduce the added seasoning until the paste is mixed.
Storage & reheating
Keep cooked fishcakes chilled for up to 2 days, then reheat in the air fryer at 180°C for 4–6 minutes until hot through and re-crisped.
Nutrition
Calories: 250
