Thai Salmon Balls & Sweet Potato Wedges


  • 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
  • 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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