Thai Salmon Balls & Sweet Potato Wedges

By: James Wythe

Thai Salmon Balls & Sweet Potato Wedges
cuisine icon Cuisine
Thai
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
20 Minutes
cuisine icon Cooking Technique
Food processor, Instant Vortex Dual Basket Air Fryer
cuisine icon Keywords
2 servings, 20 minutes, as needed, chili, deseeded, easy, fish, food processor, garlic granules, gluten-free, green chilli, handful fresh coriander leaves, herbs and spices, instant vortex dual basket air fryer, James Wythe, oats, oil, red thai curry paste, salmon fillet, salt & pepper, sauce, side dish, small sweet potatoes, smoked paprika, sweet chilli sauce for dipping, thai, zest lime

serving icon Servings
2 Servings
Ingredients
  • 3 small sweet potatoes
  • 1 tsp oil
  • 1 tbsp smoked paprika
  • 1/4 tsp garlic granules
  • 500 g salmon fillet
  • Zest lime, as needed
  • 40 g oats, gluten-free
  • 3 tsp red thai curry paste
  • 1 green chilli, deseeded
  • handful fresh coriander leaves, as needed
  • Salt & pepper
  • Sweet chilli sauce for dipping, as needed
Instructions
  • Roughly chop the sweet potato into wedges, add to a bowl along with the oil, smoked paprika, garlic granules, salt & pepper and mix until evenly covered.
  • Now skin the salmon, roughly chop into cubes and place into a food processor along with the zest of lime, garlic granules, oats, Thai curry paste, green chilli (sliced), fresh coriander, salt & pepper and pulse into it starts to stick together.
  • Shape the salmon into balls.
  • Place the salmon balls into one side of the air fryer, the wedges in the other.
  • On the salmon drawer Select Air Fry and set the time to 10 Minutes and temperature to 390°F.
  • For the wedges, set the time for 20 Minutes and the temperature to 390°F.
  • Select SyncFinish to ensure your salmon balls and wedges finish simultaneously.
  • Once cooked, serve with a squeeze of lime juice and sweet chilli dipping sauce.
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