Air-fryer fish cakes

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Fans of fishcakes rejoice! Abigail Donelly share her recipe for air-fryer fish cakes. She makes the fishcakes with salmon steaks, but you can use canned salmon, trout or haddock instead.

Ingredients

2 x 100 g salmon steaks
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

Cooking Instructions

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.