Air Fryer Fish Cakes
Air fryer fish cakes are golden and crisp outside and soft inside, with only a light spray of oil. Poached white fish is flaked into cold mashed potato with spring onions, parsley and lemon, shaped into four cakes and rolled in breadcrumbs. After a short chill to firm them up, they take 12 minutes at 200°C. It is a good way to use up leftover mash.
- Total
- 56 min
- Prep
- 15 min
- Cook
- 21 min
- Serves
- 2
- Per serving
- 395kcal
Before you start: air fryer fish cakes
The potato does most of the work in holding these together, so use firm mash that has been chilled. Mash made with lots of milk and butter will be too soft. If you are starting from scratch, boil about 300g of peeled potatoes until tender, drain them well, mash without milk and cool completely.
The air fryer has a limit on space. Four cakes of this size fit in a single layer in a 4–5 litre basket if they are not touching. If your basket is smaller, cook two at a time and give each batch the full 12 minutes.
Step-by-step air fryer fish cakes
Tap a time to start a timer.
- Poach the fish Put the fish and milk in a frying pan and bring to a gentle simmer. Cook for , until the fish is opaque and flakes easily. Lift it out, drain on kitchen paper and leave to cool for a few minutes.
- Mix Flake the fish into a bowl, checking for bones. Add the mash, spring onions, parsley, lemon zest and juice, egg, salt and pepper. Fold together gently so the fish stays in flakes. If the mixture feels wet, mix in a tablespoon of the breadcrumbs.
- Shape and coat Divide the mixture into 4 and shape into cakes about 8cm across and 2cm thick. Tip the breadcrumbs onto a plate and press each cake into them, coating all sides.
- Chill Put the cakes on a plate lined with baking paper and chill for , which helps them keep their shape.
- Air fry Heat the air fryer to 200°C for . Spray the cakes lightly with oil on both sides and arrange them in the basket in a single layer, not touching. Cook for , turning with a fish slice after , until golden and steaming hot in the middle.
- Serve Serve straight away with lemon wedges and tartare sauce.
What to serve with them
Fish cakes need something sharp to cut through the richness: lemon, tartare sauce or a spoonful of mayonnaise mixed with capers. Serve them with peas, a green salad or buttered greens. For a similar crumbed fish dinner, try air fryer breaded fish, or look at the remoulade in fish fillet with remoulade for a sauce idea.
Common problems and fixes for Air Fryer Fish Cakes
- The cakes fall apart when you shape or turn them.
- The mixture is too wet. Drain the poached fish well, use cold firm mash, add a spoonful of breadcrumbs and do not skip the 20-minute chill. Turn the cakes with a fish slice rather than tongs.
- The coating is pale in places.
- Some crumbs were not covered in oil. Spray all sides lightly, and press the breadcrumbs on firmly when coating. Give the cakes an extra 1–2 minutes if needed.
- The coating sticks to the basket.
- Lightly oil the basket before preheating, or cook the cakes on a perforated sheet of baking paper cut to fit.
Frequently asked questions about Air Fryer Fish Cakes
Which fish works best?
Cod, haddock and pollock all work. Smoked haddock gives a stronger flavour, so use half smoked and half fresh, and go easy on the salt because smoked fish is salty.
Can you use frozen fish?
Yes. Defrost it overnight in the fridge, then pat it dry before poaching so the mixture does not turn watery.
How do you store and freeze fish cakes?
Cooked fish cakes keep in the fridge for up to 2 days, and you can reheat them in the air fryer at 180°C for 5 minutes until steaming hot. For the freezer, coat the raw cakes and freeze them on a tray, then bag them. They keep for up to 2 months and cook from frozen at 180°C for 18–20 minutes, turning halfway.
How do you know when they are cooked?
They should be golden all over and steaming hot in the middle. Cut one open to check if you are unsure.
How did you like the recipe?
4.6 / 5 · 28 ratings
