Introduction to Thai Fishcakes
Thai fishcakes are a staple in Thai cuisine, cherished for their bold flavors and delightful texture. Traditionally deep-fried, these fishcakes boast a harmony of spices, fresh herbs, and tender fish that makes them irresistible. For a healthier twist, we'll explore how to make these fishcakes using an air fryer, which allows you to enjoy the same great taste with less oil.
The Appeal of Air-Fried Thai Fishcakes
Air-frying Thai fishcakes brings out their umami-packed flavors while keeping them crispy on the outside and tender on the inside. The process of air-frying uses hot air to cook the food, which reduces the need for excess oil, making this method healthier than traditional frying. This makes air-fried fishcakes an excellent appetizer or snack for those who are health-conscious but unwilling to compromise on flavor.
Ingredients
Here’s what you'll need to make approx. 12 air-fried Thai fishcakes:
- 500g white fish fillets (like cod or haddock), skinless and boneless
- 1 tablespoon Thai red curry paste
- 1 egg
- 50g green beans, finely chopped
- 1 tablespoon fish sauce
- 2 tablespoons cornflour
- 2 spring onions, finely sliced
- 1 tablespoon fresh coriander, chopped
- 1 red chili, finely chopped (optional for extra heat)
- A pinch of salt and black pepper
Step-by-Step Preparation
Let's walk through the preparation of these delightful fishcakes.
1. Prepare the Fish Mixture
Begin by cutting the fish fillets into smaller chunks for easy blending. Place the fish chunks in a food processor along with the Thai red curry paste, egg, fish sauce, and cornflour. Blend until you have a smooth mixture. The paste should be thick and hold together well.
2. Add Vegetables and Herbs
Transfer the fish mixture to a large bowl and fold in the finely chopped green beans, spring onions, coriander, and chili if using. Stir until well mixed. Season with a pinch of salt and black pepper to taste.
3. Shape the Fishcakes
Using your hands, take a small amount of the fish mixture and shape it into patties about ½ inch thick. You should be able to make approximately 12 patties. Place them on a baking sheet lined with parchment paper. Refrigerate for 15 minutes to help them firm up.
4. Air-Fry the Fishcakes
Preheat your air fryer to 200°C (390°F). Once preheated, lightly grease the air fryer basket. Arrange the fishcakes in a single layer in the basket, ensuring they are not overcrowded. Air-fry the patties for 10 minutes, flipping halfway through to ensure even cooking, or until they are golden brown and cooked through.
Serving Suggestions
Serve the air-fried Thai fishcakes hot, accompanied by sweet chili sauce or a tangy cucumber salad as a refreshing contrast. These fishcakes pair wonderfully with a cold Thai beer or refreshing iced tea, making them perfect for casual get-togethers or as a starter for a more elaborate Thai meal.
Variations & Tips
- Fish Options: If you can't find cod or haddock, try using salmon or tuna for a different flavor profile.
- Curry Paste: Adjust the amount of red curry paste based on your spice preference. A touch of green curry paste can also be used for variety.
- Herbs & Spices: Experiment by adding ginger or lime zest to the fish mixture for an extra aromatic boost.
- Freezing the Fishcakes: Make a big batch and freeze them uncooked. Pop them straight into the air fryer from frozen, adjusting the cooking time as needed.
Conclusion
Air-fried Thai fishcakes are a testament to the wondrous flavors of Thai cuisine, made accessible through the convenience and health benefits of air frying. Whether you're a seasoned cook or a beginner, these fishcakes are simple to prepare and guaranteed to please. Enjoy the authentic taste of Thailand right in the comfort of your home!