Cooking Time: xx
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
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.