Air Fryer Fish Cakes
These simple fish cakes are light and loaded with flavor. Perfect for a simple lunch, dinner, or meal planning. They can be made ahead of time and ready in minutes when you need an easy meal!
Ingredients:
- 1 pound white fish filets, thawed and patted dry
- 2 cups mashed Idaho® potatoes, cooled (alternatively 8 oz Idahoan Buttery Homestyle® mashed potatoes flakes, cooked as directed on the package)
- 1 tablespoon sour cream
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon chives
- 1 tablespoon Girl Carnivore Over Easy spice blend (https://spiceology.com/products/girl-carnivore-over-easy-egg-everything-glass-jar/) or Italian spice blend
- 2 eggs
- 2 cups pork or traditional panko breading
Directions:
- Preheat the air fryer to 375°F and line the wire baking rack with parchment paper.
- Season the fish with a hint of salt and pepper and place on the wire rack.
- Cook the fish in the preheated air fryer for 10-12 minutes until the fish reaches an internal temperature of 145°F, and flakes easily with a fork.
- Carefully remove the tray from the air fryer and allow the fish to cool for 5 minutes.
- Meanwhile, add the mashed potatoes, sour cream, seasonings, and eggs to a large bowl.
- Flake the fish and add it to the bowl.
- Mix to combine.
- Place the panko breading in a shallow bowl.
- Form the mixture into 20 2 ½ to 3˝ fish cakes and place each into the panko mixture, patting gently and flipping to coat all sides.
- Arrange them in a single layer on a baking sheet lined with parchment paper. Place in the fridge to chill for at least 30 minutes.
- When ready to cook, preheat the air fryer to 425°F.
- Arrange the fish cakes in the wire basket of the air fryer.
- Cook until golden brown on the outside and the fishcakes are heated through, 15-20 minutes.
- Remove the pan from the air fryer and let the cakes cool 5 minutes before serving.
- Serve with tartar sauce and lemon wedges.
