Place your mixed fish fillets in a bowl and let them sit for an hour to get rid of any excess liquid. If they are frozen, you can defrost them in the bowl first.

Then remove the fish (minus the excess water) and place on a chopping board. Season well with salt, pepper, and dill. Load the fish into the air fryer and cook for 8 minutes at 180c/360f then place in bowl and use a fork to flake the fish.

In another bowl add baby potatoes, extra virgin olive oil and salt and pepper. Mix with your hands for an even coat. Air fry for 17 minutes at 180c/360f and then mash with a little butter. Add the mash to the cooked fish, and then add the fishcake seasoning list.

Use a fork or a masher to mash well and then once cool enough to touch make into Thai fish patties.

Though whilst you are waiting for them to cool set up your production line. Beaten egg in one bowl with lemon juice, flour and the 1tbsp of parsley in another bowl and the breadcrumbs and the rest of the seasoning in a third. Make sure all bowls are well mixed and that they are in the order of flour, egg, breadcrumbs.

Once you have made your Thai fish cakes load into the flour, into the egg and the breadcrumbs getting a good coating from each.

Load into the air fryer basket and air fry for 10 minutes at 180c/360f or until fully heated through and you have a crispy breadcrumb texture.