Easy 20-Minute Air Fryer Potato Cakes with Greek Yogurt & Herbs

Crisp on the outside with an irresistibly fluffy, savory center, these Air Fryer Potato Cakes turn simple ingredients into pure comfort food. Combining tender

Equipment

• Air Fryer: Circulates superheated air rapidly around the cakes to produce an ultra-crisp exterior without submerging them in oil.
• Box Grater or Food Processor: Shreds raw potatoes uniformly so they cook through at the exact same rate as the dairy binder.
• Cheesecloth or Clean Tea Towel: Extracts stubborn moisture from shredded potatoes far more effectively than pressing in a standard colander.
• Thin Silicone or Metal Spatula: Slides smoothly under delicate hot patties without scraping off the browned crust.

Ingredients

• 2 medium Russet potatoes (approx. 400g total), peeled and grated (Russets work best due to their high starch content, which binds well once dried)
• ½ cup plain non-fat Greek yogurt (use strained, thick Greek yogurt to minimize excess water)
• 1 large whole egg , beaten
• ½ cup sharp cheddar cheese , finely shredded (prefers block cheese grated fresh for better melting and texture)
• 2 tablespoons almond flour or unflavored whey/casein protein powder (helps absorb residual moisture without gluten)
• 2 tablespoons fresh chives , finely minced
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly cracked black pepper
• Avocado oil spray (for coating basket and patties)

Instructions

1. Wring the Potatoes: Place the grated russet potatoes in the center of a clean tea towel or cheesecloth. Twist tightly over a sink and squeeze with firm pressure until no further moisture drips out. High protein tip: Bone-dry shreds absorb the egg and yogurt binder more efficiently, preventing a gummy center.
2. Mix the Batter: In a medium mixing bowl, whisk together the beaten egg, Greek yogurt, almond flour, salt, black pepper, garlic powder, and onion powder until smooth. Fold in the dried grated potatoes, sharp cheddar cheese, and minced chives until evenly combined.
3. Preheat the Appliance: Set the air fryer to 390°F (200°C) and let it run empty for 3 to 4 minutes. A fully heated chamber ensures an immediate sear the moment the batter touches the grate.
4. Shape the Patties: Divide the potato mixture into 8 equal portions (roughly ¼ cup each). Firmly compact each portion between your hands into a disc roughly ½-inch thick.
5. Load and Fry (First Side): Lightly mist the air fryer basket with avocado oil spray. Place 4 patties in the basket in a single layer, ensuring at least 1 inch of clearance around each cake. Mist the tops lightly with oil spray. Air fry at 390°F (200°C) for 8 minutes until the edges turn golden and firm.
6. Flip and Crisp: Carefully slide a thin spatula underneath each patty and flip. Mist lightly with oil spray and cook for an additional 5 to 6 minutes until the surfaces are deeply browned, crackly, and crisp to the touch.
7. Rest and Repeat: Transfer the finished potato cakes to an elevated wire cooling rack for 2 to 3 minutes to allow residual steam to escape without dampening the bottom crust. Repeat the frying process with the remaining 4 patties.

Nutrition

Calories: 175 kcal · Protein: 10 g · Fat: s: 7 g Cholesterol: 62 mg · Carbohydrates: 19 g · Fiber: 2.5 g · Sugar: 1.8 g · Sodium: 380 mg