Air fryer salmon fishcakes

Name: Air fryer salmon fishcakes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 2 large baking potatoes (250-300g each); 220 g Scottish salmon tail fillets, skin removed; 25 g pack flat leaf parsley, chopped; 25 g nonpareille capers, roughly chopped; 1 lemon, zest; 1 British Blacktail Medium Free Range Eggs; 25 g wholemeal breadcrumbs (about 1 slice); 1 tsp Vegetable oil

These salmon fishcakes are easy to make and packed full of flavour for a simple light supper or lunch.

3.5 out of 5 stars(3) Rate this recipe

HealthyHigh in omega 31 of your 5 a day

Serves4
CourseMain meal
Prepare20 mins
Cook1 hr
Total time1 hr 20 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 large baking potatoes (250-300g each)
220g Scottish salmon tail fillets, skin removed
¼ x 25g pack flat leaf parsley, chopped
25g nonpareille capers, roughly chopped
1 lemon, zest
1 British Blacktail Medium Free Range Eggs
25g wholemeal breadcrumbs (about 1 slice)
1 tsp Vegetable oil

Salad

2 tbsp olive oil
2 tbsp red wine vinegar
2 tsp clear honey
1 tsp wholegrain mustard
140g wild rocket
150g baby plum tomatoes, halved

Heat the air fryer to 200ºC. Scrub the potatoes and prick with a fork then put in the air-fryer basket and cook for 40 minutes or until soft. Remove from the basket and leave to stand until cool enough to handle. Cut the potatoes in half, scoop the flesh out into a mixing bowl and mash.
Cook the salmon fillets in the air fryer at 200ºC for 10 minutes until cooked through. Flake the flesh with a fork and add to the potato along with the parsley, capers, lemon zest, egg and breadcrumbs; season. Using clean hands, mix all the ingredients together until thoroughly combined. Shape the mixture into 4 patties.
Brush each fishcake with oil and lift into the air-fryer basket. You can line the base with parchment to make it easier to remove the fish cakes. Cook for 5 minutes at 200ºC, turn over and cook for a further 5 minutes. Meanwhile, for the salad, whisk together the olive oil, vinegar, honey and mustard. Put the rocket and tomatoes in a bowl and toss with the dressing. Serve the fishcakes with the salad on the side.

Cook’s tip

Follow manufacturer’s instructions and advice for specific foods
Pre-heat the air fryer to the correct temperature
If cooking different foods together, be aware that they may require different times and temperatures
Spread food evenly – do not overcrowd pan/chamber
Turn food midway through cooking
Check food is piping/steaming hot and cooked all the way through
Aim for golden colouring – do not overcook
Use a food thermometer/probe to check temperature: more details here
Check out the FSA webpage for further advice: www.food.gov.uk

Typical values per serving when made using specific products in recipe