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Ingredients

For the sriracha mayo

  • 2 tbsp sriracha
  • 5 tbsp mayonnaise
  • ½ lime, juiced, plus extra wedges to serve

Method

  • STEP 1

    Cut the salmon into chunks and blitz in a food processor with the curry paste, coriander, fish sauce, lime juice, lemongrass, spring onion and egg until finely chopped (but not a paste). Tip into a bowl.

  • STEP 2

    Mix through the flour and green beans until combined – it will be a little wet. Form into small patties and chill for 30 mins. Tip the breadcrumbs onto a plate, then coat the fishcakes in the breadcrumbs.

  • STEP 3

    Heat the air-fryer to 180C and cook for 15-20 mins, checking halfway. They should be cooked through and golden. Mix the ingredients for the sriracha mayo in a small bowl and serve alongside the fishcakes with extra lime wedges, and spring onions sprinkled over.

Recipe from Good Food magazine, August 2023

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