Air-fryer fish cakes with smoky corn ribs and avocado sauce

Author: Vikki Moursellas

Photographer: Steve Brown

These air-fried fish cakes are paired with a zesty avo sauce that makes every bite flavoursome!

Serves: 4

Time to make: 50 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

2 sweet corn sweetcornXcobs
1½ tablespoons olive oil
1 teaspoon smoked paprika
1 green chilli, chopped
1 brown onion, chopped
1 carrot, peeled and chopped
½ bunch fresh coriandercilantroX
350g white firm fish, chopped
400g can black beans, drained and rinsed

Avocado sauce
1 large ripe avocado, halved
zest and juice of 1 lime
¼ cup reduced-fat sour cream
cracked pepper

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Instructions

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1 Preheat air fryer to 190°C. Stand the corn up vertically with the wider part down on the board, chop in half, then chop the halves into quarters. Coat corn in olive oil and paprika. Cook corn ribs in air fryer for 15 minutes, turning halfway.

2 In a food processor, blitz chilli, onion, carrot and coriander. Transfer to a large bowl. Blitz fish and half the beans until mashed. Transfer to carrot mix bowl along with remaining beans and combine. Shape mixture into 120g cakes and cook for 10 minutes until lightly golden.

3 Clean food processor. To make the avocado sauce, place all sauce ingredients into the cleaned food processor and blitz until smooth.

4 Divide fish cakes among four plates and serve with corn ribs and avocado sauce.

HFG tip

Lime juice balances the richness of the avocado in this sauce, and helps prevent browning. Substitute lemon juice if limes are in short supply.

Nutrition Info (per serve)

Calories 425cal

Kilojoules 1775kJ

Protein 27.1g

Total fat 21.9g

–Saturated fat 6.0g

Carbohydrates 22.8g

–Sugars 11.7g

Dietary fibre 15.4g

Sodium 252mg

Calcium 137mg

Iron 4.1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.