Air Fryer Thai Fish Cakes

Fish cakes

• 120 g Green beans
• 450 g White fish fillet, skinless and boneless
• 2 tbsp Red curry paste
• 2 tsp Fish sauce
• 1 Egg
• 1 tbsp Vegetable oil

Cucumber and lime relish

• 1 medium Cucumber
• 1 Lime
• 15 g Fresh coriander

1. 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.
2. 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.
3. With damp hands, shape the mixture into 12 small cakes. Brush both sides lightly with the vegetable oil.
4. 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.
5. 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.
6. 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.

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