Air-fryer fish cakes

Air-fryer fish cakes

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  • 4
  • Easy
  • Dairy free Health conscious
  • 15 minutes
  • 15 minutes
  • Woolworths Domaine Grier French Rosé

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.


  • 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. 

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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