Salmon and Lemon Fish Cakes
Salmon and Lemon Fish Cakes
Equipment
Ingrediënten
Prep Time: 35 minutes / Cooking Time: 14 minutes Cooling & Refrigeration: 10 minutes
- 3 medium russet potatoes coarsely chopped
- 2 tablespoons olive oil
- Olive oil cooking spray
- 12.5 ounces skinless boneless salmon fillets
- 2 green onions thinly sliced
- 2 teaspoons lemon zest
- 1 tablespoon finely chopped dill or parsley
- 1 egg beaten lightly
- 1.5 cups panko Japanese breadcrumbs
- Lemon wedges to serve
Instructies
- Preheat your 5- or 6-quart air fryer to 350˚F for 3 minutes.
- Boil, steam, or microwave the potatoes until they are tender, then drain.
- Mash the potatoes with olive oil until they are smooth.
- Meanwhile, carefully pull out the air-fryer pan and basket.
- Spray the basket with oil, then place the salmon in the basket.
- Slide the pan and basket back into the appliance.
- Keep the temperature set at 350˚F and set the timer for 6 minutes.
- Cook until the salmon is cooked through.
- Pull out the pan and basket, and allow the salmon to cool in the basket.
- Flake the salmon into the mashed potatoes and mash until the salmon breaks into smaller pieces.
- Add the green onions, lemon zest, dill (or parsley), egg, and half of the breadcrumbs.
- Season and stir to combine.
- With damp hands, shape the mixture into eight patties.
- Place them on a tray and freeze for 10 minutes to firm up.
- Coat the patties in the remaining breadcrumbs and spray them generously with cooking spray.
- Place the crumbed patties in the basket.
- Keep the temperature set at 350˚F and set the timer for 8 minutes.
- Cook, turning the patties halfway through the cooking time, or until they are golden and heated through.
- Serve the fish cakes with lemon wedges.
Notes / Tips / Wine Advice:
For red curry fish cakes, use the equivalent weight of sweet potatoes instead of russet potatoes and stir 2 tablespoons of Thai red curry paste into the mash; use cilantro instead of dill.
Short on time? Use a 15-ounce tub of mashed potatoes or sweet potatoes.
Short on time? Use a 15-ounce tub of mashed potatoes or sweet potatoes.
