Servings: 2

Cooking Time: xx

 

Ingredients:

200 g/7 oz. cooked potato

145 g/5 oz. canned tuna, drained

60 g/1 cup canned sweetcorn/corn kernels (drained weight)

½ teaspoon soy sauce

½ teaspoon fish sauce

½ teaspoon Thai

7 spice freshly squeezed juice of ½ a lime

1 teaspoon freshly grated garlic

1 teaspoon freshly grated ginger avocado or olive oil, for brushing

 LIME-ALMOND SATAY SAUCE

20 ml/4 teaspoons fresh lime juice

2 heaped tablespoons almond butter

1 teaspoon soy sauce

½ teaspoon freshly grated ginger

½ teaspoon freshly grated garlic

½ teaspoon avocado or olive oil

½ teaspoon maple syrup

 

Directions:

Combine all the fishcake ingredients in a food processor and blend together. Divide the mixture into 6 equal portions and mould into fishcakes. Brush a little oil over the top surface of the fishcakes.

Preheat the air-fryer to 180ºC/350ºF.

Place the fishcakes on an air-fryer liner or a piece of pierced parchment paper and add to the preheated air-fryer. Air-fry for 4 minutes, then turn over and brush the other side of each fishcake with oil and air-fry for a further 4 minutes.

To make the satay dipping sauce, mix all ingredients in a bowl with 1 tablespoon warm water. Serve alongside the fishcakes.