“Air Fryer Potato Cakes

Ingredients

• 2 cups Cold Mashed Potatoes: Ideally leftover and well-chilled. (If making from scratch, boil starchy potatoes like Russets, mash them thoroughly with minimal liquid, and let them cool completely).
• 1 large Egg: Acts as the primary binder to hold the cakes together during cooking.
• ⅓ cup All-Purpose Flour: Plus an extra tablespoon or two if your mixture feels too wet. (Substitute with a 1:1 gluten-free flour blend if desired).
• ⅓ cup Grated Cheddar Cheese: Sharp cheddar adds a wonderful savory depth, though Parmesan or Gruyère also work wonderfully.
• 2 tablespoons Fresh Chives or Green Onions: Finely minced, adding a pop of fresh color and mild onion flavor.
• ½ teaspoon Garlic Powder: For a savory background note.
• ½ teaspoon Onion Powder: Enhances the overall depth of flavor.
• ½ teaspoon Salt: Adjust according to how well-salted your original mashed potatoes were.
• ¼ teaspoon Freshly Ground Black Pepper: Adds a subtle warmth.
• Cooking Spray: Avocado oil or canola oil spray works best for high-heat air frying and achieving a golden crust.

Instructions

Step 1: Prepare the Potato Mixture

1. In a large mixing bowl, combine your cold mashed potatoes, beaten egg, grated cheddar cheese, minced chives, garlic powder, onion powder, salt, and black pepper. Stir gently using a wooden spoon or spatula until all the ingredients are thoroughly incorporated. The mixture should feel pliable and slightly tacky, but not overly sticky. If it feels too wet to handle, fold in an additional tablespoon of flour.

Step 2: Shape the Potato Cakes

1. Line a baking sheet or large plate with parchment paper. Scoop out approximately ¼ cup of the potato mixture for each cake. Roll the mixture into a ball between your palms, then gently flatten it into a thick patty (about ½ inch to ¾ inch thick). Place the formed cakes onto the parchment paper. Repeat this process until all the mixture is used, yielding roughly 8 uniform patties.

Step 3: Preheat the Air Fryer

1. Preheat your air fryer to 400°F (200°C) for about 3 to 5 minutes. Preheating is a crucial step that ensures the potato cakes start searing immediately upon contact with the basket, preventing them from sticking and promoting an even, crunchy crust.

Step 4: Arrange and Spray

1. Carefully open the preheated air fryer basket and lightly coat the bottom with cooking spray or insert a perforated parchment liner. Place the potato cakes in the basket in a single layer, ensuring there is a little bit of space between each patty to allow proper hot air circulation. Do not overcrowd the basket; cook in batches if necessary. Generously mist the tops of the potato cakes with cooking spray.

Step 5: Cook to Golden Perfection

1. Air fry the potato cakes at 400°F (200°C) for 12 to 15 minutes. Around the 8-minute mark, pause the air fryer, carefully flip each cake using a spatula, and give the newly exposed sides another light spray of oil. Continue cooking for the remaining 4 to 7 minutes until both sides are deeply golden brown, crisp, and piping hot throughout.

Step 6: Rest and Serve

1. Remove the crispy potato cakes from the air fryer and transfer them to a wire rack or a paper towel-lined plate. Let them rest for 3 to 5 minutes before serving. This brief resting period allows the interior structure to firm up slightly, making them easier to handle and enhancing their texture.

Nutrition

Calories: 180 kcal · Protein: 6g · Fat: 7g Saturated Fat: 3g · Carbohydrates: 22g Dietary · Saturated Fat: 3g Cholesterol: 45mg · Fiber: 2g · Sugar: 1g · Sodium: 320mg