Ingredients

Method

• 2 x 100 g Woolworths fresh never frozen salmon portions
• 500 g punnet Woolworths ultimate potato mash
• 2 T capers, chopped
• 1 t lemon zest
• 100 g spring onion, roughly chopped
• 2 T wholegrain mustard
• 3 free-range eggs
• sea salt and freshly ground black pepper, to taste
• 70 g flour, seasoned
• 80 g panko breadcrumbs
• Woolworths Italian salad mix, for serving
• 50 g hazelnuts, toasted and chopped
• chives, for serving
• ½ cup Woolworths honey-and-balsamic dressing, for drizzling

Method

Ingredients

1. Place the fish in the air-fryer basket and cook for 8 minutes at 180°C.

2. Cool slightly, then flake. Mix the salmon, mash, capers, lemon zest, spring onion, mustard, 1 egg and seasoning.

3. Shape into palm-sized fish cakes. Beat the remaining eggs. Dredge the fish cakes in the flour, egg and panko crumbs.

4. Air-fry at 180°C for 8 minutes, or until golden brown. Serve on the salad leaves topped with the hazelnuts and chives. Drizzle with the dressing.

Cook's tip: You could use canned salmon instead of salmon steaks. Drain 2 cans and combine with the remaining ingredients. Substitute the salmon for trout or haddock

Photographs: Jan Ras
Recipes and Production: Abigail Donnelly
Food Assistant: Bianca Strydom

Find more air-fryer recipes here.