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Thai Salmon Balls & Sweet Potato Wedges Recipe

Thai Salmon Balls & Sweet Potato Wedges

Course Lunch, Main Course, Snack
Cuisine Modern, Thai


  • Vortex Plus Dual Drawer Air Fryer


  • 3 small sweet potatoes
  • 1 tsp oil
  • 1 tbsp smoked paprika
  • 1/4 tsp garlic granules
  • Salt & pepper
  • 500 g salmon
  • Zest lime
  • 1/4 tsp garlic granules
  • 40 g oats gluten-free
  • 3 tsp red thai curry paste
  • 1 green chilli deseeded
  • Handful fresh coriander
  • Salt & pepper
  • Sweet chilli sauce for dipping


  • 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 10minutes and temperature to 200C. For the wedges, set the time for 20 minutes and the temperature to 200C.
  • 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
Keyword fish, In an Instant Chef