Air Fryer Potato Pancakes
Crispy Potato Cakes made in the air fryer are my new favorite side dish! They're quick and easy and a great use of leftovers! It's a way to totally transform leftover mashed potatoes into something tasty and unique!
Ingredients
- 1 cup leftover chilled mashed potatoes
- 1 russet potato grated
- 1/3 cup flour
- 3/4 cup sharp white cheddar cheese grated
- 1 egg
- 1 tbsp chives
- 1 tbsp minced garlic
- 1 tsp salt
Instructions
- In a large batter bowl, mix together leftover mashed potatoes (you want them cold), 1 grated russet potato, flour, cheese, egg and seasonings1 cup leftover chilled mashed potatoes, 1 russet potato, 1/3 cup flour, 3/4 cup sharp white cheddar cheese, 1 egg, 1 tbsp chives, 1 tbsp minced garlic, 1 tsp salt
- Line rimmed baking sheet with parchment
- Using medium scoop, scoop out 8 balls of mixture and place on parchment
- Flatten scoops of potato patties slightly
- Place baking sheet in freezer for 10-15 minutes
- remove from freezer, using metal spatula (thin so it can get under patties - they won't be frozen, just chilled) lay four pancakes into air fryer
- spritz with olive oil and air fry at 400 for 5 min
- Open air fryer, flip, spritz with oil, sprinkle with salt and air fry at 400 for 5 min more
- Serve with sour cream, salt and more chives
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 2pattiesCalories: 235kcalCarbohydrates: 28.4gProtein: 10.4gFat: 9gSaturated Fat: 5.1gCholesterol: 64mgSodium: 756mgPotassium: 458mgFiber: 1gSugar: 0.6gCalcium: 184mgIron: 2mg
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