Salmon and lemon fish cakes

Name: Salmon and lemon fish cakes
Ingredients: 3 medium floury potatoes (like Agria or Red Rascal), chopped coarsely; 2 tablespoons olive oil; 400 grams skinless, boneless salmon fillets; 2 spring onions, sliced thinly; 2 teaspoons finely grated lemon rind; 1 tablespoon dill or parsley, finely chopped; Olive oil cooking spray

www.nzwomansweeklyfood.co.nz

Your recipes

Servings: 8

Ingredients

Remove All · Remove Spices · Remove Staples

3 medium floury potatoes (like Agria or Red Rascal), chopped coarsely2 tablespoons olive oil400 grams skinless, boneless salmon fillets2 spring onions, sliced thinly2 teaspoons finely grated lemon rind1 tablespoon dill or parsley, finely choppedOlive oil cooking spray

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat a 5.3 Iitre air fryer to 180°C for 3 minutes.

Step 2

Boil potatoes until tender; drain. Mash potatoes with olive oil until smooth.

Step 3

Meanwhile, taking care, pull out the air-fryer pan and basket; spray the basket with oil, then place salmon in the basket.Slide the pan and basket back into appliance. Keep temperature set at 150°C and set timer for 6 minutes; cook until salmon is cooked through. Pull out the pan and basket; cool salmon in the basket.

Step 4

Flake salmon into the mashed potato; mash until salmon breaks into smaller pieces. Add spring onion, lemon rind, dill, egg and half the breadcrumbs; season and stir to combine. With damp hands, shape mixture into eight patties. Place on a tray; freeze for 10 minutes to firm.

Step 5

Coat patties in remaining breadcrumbs; spray generously with oil. Place patties in the basket. Keep temperature set at 180°C and set timer for 8 minutes; cook, turning halfway through cooking time, or until patties are golden and heated through.

Step 6

Serve fish cakes with lime wedges.