Typically deep-fried, these tasty air-fryer fish cakes get a little zip from sweet chili sauce and fresh cilantro. The squeeze of lime at the end brings everything together perfectly, so don't skip it.
Ingredients
cooking spray
10 ounces finely chopped white fish (such as grouper, catfish or cod)
⅔ cup whole-wheat panko breadcrumbs
3 tablespoons finely chopped fresh cilantro
2 tablespoons thai sweet chili sauce
2 tablespoons canola mayonnaise
1 large egg
⅛ teaspoon salt
¼ teaspoon ground pepper
2 lime wedges
Directions
Coat the basket of an air fryer with cooking spray.
Combine 10 ounces of fish, 2/3 cup panko, 3 tablespoons cilantro, 2 tablespoons chili sauce, 2 tablespoons mayonnaise, 1 egg, 1/8 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; stir until well combined. Shape the mixture into four 3-inch-diameter cakes.
Coat the cakes with cooking spray; place in the prepared basket. Cook at 400°F until the cakes are browned and their internal temperature reaches 140°F, 9 to 10 minutes. Serve with 2 lime wedges.
