Air Fryer Thai Fish Cakes
Why this recipe works
- Bold curry flavour: Red curry paste and fish sauce season the fish mixture deeply without needing a long marinade.
- Golden edges: A light brushing of oil helps the fish cakes brown in the air fryer while keeping the centre tender.
- Fresh contrast: The cucumber, lime and coriander relish adds sharpness and crunch, balancing the savoury fish cakes.
Get the most out of this recipe
Adjust the heat
- For less heat: Use a milder curry paste or reduce the amount slightly, then adjust the seasoning with fish sauce to taste.
- For more heat: Choose a hotter red curry paste, or serve with extra chilli sauce on the side so each person can adjust their portion.
Texture tips
- Keep the mixture textured: Pulse the fish only until it forms a thick paste; over-processing can make the cakes dense and bouncy.
- Drain the beans well: Let the blanched green beans cool and dry before folding them through, so they add bite without loosening the mixture.
- Shape with damp hands: Damp hands make the sticky fish mixture easier to handle and help form neat cakes that cook evenly.
Ingredient swaps
- Green curry paste: Use green curry paste instead of red for a fresher, more herbal heat.
- Snap peas: Thinly sliced snap peas can replace green beans for a sweeter crunch.
Make-ahead tips
- Cook ahead: Cooked fish cakes keep well in the fridge for up to 2 days when cooled quickly and covered.
- Freeze cooked cakes: Freeze the cooked fish cakes for up to 2 months, then reheat straight from frozen.
- Reheat in the air fryer: Reheat chilled fish cakes at 180°C (355°F) for 4 to 6 minutes, or from frozen at 180°C (355°F) for 8 to 10 minutes, until piping hot.
Equipment you'll need
Ingredients
Fish cakes
Cucumber and lime relish
Instructions
- Trim the green beans and slice them thinly. Add to a frying pan of boiling water and cook for 2 minutes until just tender, then drain well and cool.
- Cut the fish into chunks and add to a food processor with the red curry paste, fish sauce and egg. Pulse to a thick paste, then tip into a mixing bowl and fold through the green beans.
- With damp hands, shape the mixture into 12 small cakes. Brush both sides lightly with the vegetable oil.
- Heat the air fryer to 200°C (390°F). Air fry the fish cakes in a single layer for 10 to 12 minutes, turning halfway, until golden and cooked through.
- Meanwhile, cut the cucumber into small dice and finely chop the fresh coriander. Zest and juice the lime, then toss cucumber with most of the coriander, lime zest and lime juice.
- Serve the fish cakes hot with the cucumber and lime relish, scattering over the remaining coriander. Add any extra lime juice from the bowl if you like it sharper.
Recipe notes
Tips
- For the best texture, keep the mixture cold and avoid over-processing the fish; it should be a thick paste, not a smooth purée.
- If serving to anyone pregnant, elderly, or immunocompromised, make sure the fish cakes are cooked until piping hot all the way through.
Substitutions
- Replace Red curry paste with Green curry paste for a fresher heat.
- Replace Green beans with Snap peas for a slightly sweeter crunch.
Storage
- Refrigerate up to 2 days
- Cool the cooked fish cakes quickly, cover and refrigerate. Reheat in the air fryer at 180°C (355°F) for 4 to 6 minutes until piping hot; freeze cooked cakes for up to 2 months and reheat from frozen at 180°C (355°F) for 8 to 10 minutes.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (25min active)
- Difficulty: Medium
- Cuisine: Thai
-
Allergens:
Eggs Fish
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