Thai Air‑Fryer Fish Cakes

• skinless salmon fillet↗250g g
• Thai red curry paste↗1 ст. л. tbsp
• corianderжменя handful

  coarsely chopped

• fish sauce↗½ ст. л. tbsp
• lime↗½

  juiced

• lemongrass stalk1

  (removed tough outer leaves), sliced

• green onions↗3

  coarsely chopped, plus extra for serving

• egg↗1
• plain flour↗5 ст. л. tbsp
• green beans↗50g g

  finely chopped

• panko breadcrumbs↗75g g
• sriracha sauce↗2 ст. л. tbsp
• mayonnaise↗5 ст. л. tbsp
• lime↗½

  juiced, plus extra wedges for serving

Step-by-step instructions

1. 1

   Cut the salmon fillet into cubes, place them in a food processor together with the curry paste, coriander, fish sauce, lime juice, lemongrass, green onions and the egg, and pulse until the mixture is finely crumbled (not pureed). Transfer the mixture to a bowl.

2. 2

   Add the flour and the finely chopped green beans, mix thoroughly until you have a uniform, slightly moist mixture. Shape it into small patties, place them on a plate and refrigerate for 30 minutes. Prepare the panko breadcrumbs on a separate plate and coat the patties in the breadcrumbs.

3. 3

   Preheat the air fryer to 180 °C, place the patties in the basket and cook for 15–20 minutes, checking halfway through. They should become golden and be cooked through inside. In a small bowl combine the sriracha sauce with the mayonnaise, stir, and serve alongside the patties, fresh lime wedges and sprinkled green onions.