Air Fryer Mashed Potato Cakes
These Air Fryer Mashed Potato Cakes turn leftover mashed potatoes into golden, crispy patties with soft, fluffy centers in under thirty minutes. No deep fryer, no mess, and no standing over a hot skillet flipping patties one at a time.
Equipment
- Air fryer basket style with a wide, flat surface
- Large mixing bowl
- Cookie scoop 1/4 cup size recommended
- Silicone spatula
- Measuring cups and spoons
- Kitchen tongs
- Cutting board and chef's knife
- Cooling rack non-stick, to keep bottoms from turning soggy
Ingredients
- 3 cups cold mashed potatoes leftover or freshly made and chilled
- 2 large eggs beaten
- 3/4 cup all purpose flour plus more as needed (about 100g)
- 1/2 cup shredded cheddar cheese about 55g
- 1/4 cup grated parmesan cheese freshly grated, about 25g
- 2 cloves garlic minced
- 2 tablespoons fresh chives chopped, plus more for garnish
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt to taste
- black pepper to taste
- 1 cup panko bread crumbs for coating (about 60g)
- avocado oil spray for the air fryer basket
For Serving (Optional)
- sour cream to serve
- green onions sliced, for garnish
- crispy bacon bits optional
- ranch dressing for dipping
- spicy ketchup for dipping
Instructions
- In a large mixing bowl, add cold mashed potatoes. Add beaten eggs and stir until fully combined, then mix in minced garlic, garlic powder, onion powder, salt, and pepper until evenly distributed.
- Add shredded cheddar, grated parmesan, and chopped chives to the potato mixture. Gently fold with a spatula until evenly combined.
- Sprinkle flour over the mixture and stir until a thick, scoopable dough forms. If too wet, add more flour one tablespoon at a time until firm enough to hold its shape.
- Using a 1/4 cup cookie scoop, portion out the mixture. Roll each portion into a ball, then gently flatten into a patty about half an inch thick. Set aside on a plate or tray.
- Pour panko bread crumbs onto a plate or shallow dish. Press each patty gently into the panko, coating both sides and edges evenly. Set back on the tray until ready to cook.
- Preheat air fryer to 400°F for 3 minutes. Lightly spray the basket with oil and arrange patties in a single layer with space between each. Spray tops with oil and air fry for 8 minutes.
- Carefully flip each patty using tongs, spray the newly exposed side, and air fry for another 6 to 8 minutes until deep golden brown and crispy on both sides.
Notes
- Always use cold mashed potatoes straight from the fridge for this recipe. Warm potatoes make the mixture too loose to hold its shape while shaping and cooking.
- Do not skip the flour or reduce the amount. It is essential for helping the patties hold their shape and stay together during air frying.
- Avoid overcrowding the air fryer basket, which traps steam and prevents a crispy exterior from forming. Cook in batches if necessary.
- Spray both sides of the patties generously with oil for the most even browning and crispiest results.
- Let the cooked patties rest for 2 to 3 minutes after air frying before serving. They firm up slightly as they cool, making them easier to handle and eat.
- Feel free to customize the cheese and mix-ins. Pepper jack, mozzarella, or crumbled cooked bacon are delicious alternatives.
- For make-ahead convenience, shape the patties up to a day in advance and store them covered in the refrigerator. This helps them hold together even better.
- To freeze, arrange shaped and breaded patties on a tray and freeze until solid, then transfer to a freezer bag for up to 2 months. Cook directly from frozen, adding a few extra minutes to the air frying time.
- Reheat leftovers in the air fryer at 375°F for 4 to 6 minutes to restore crispiness. Avoid microwaving as it will make the coating soft instead of crispy.
Nutrition
Serving: 1potato cakeCalories: 145kcalCarbohydrates: 18gProtein: 5gFat: 6gSaturated Fat: 2.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 45mgSodium: 210mgPotassium: 280mgFiber: 1gSugar: 1gVitamin A: 4IUVitamin C: 8mgCalcium: 8mgIron: 4mg
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