Air Fryer Mashed Potato Cakes
Cooked entirely in the air fryer and perfectly crispy, these air fryer mashed potato cakes come together in minutes and are the perfect use for leftover mashed potatoes!
Servings 6 servings
Calories 397kcal
Ingredients
- 3 cups cold mashed potatoes
- 2 medium cloves garlic, minced
- 3 large eggs, lightly beaten
- 3/4 cup shredded mild cheddar cheese
- 2 to 2-1/2 cups all-purpose flour
- Salt and pepper to taste
- Nonstick cooking spray for air frying
- 3 tablespoons unsalted butter, melted
- Sour cream and sliced green onions for topping
Instructions
- In a large bowl, combine mashed potatoes, garlic, beaten eggs, cheddar, and 2 cups flour until a thick dough forms, adding additional flour by the tablespoon if dough seems a bit too wet. Season dough with salt and pepper to taste.
- Preheat a 4-qt air fryer to 400F for 3 minutes. Spray air fryer basket well with pan spray.
- Working in batches of 3, drop batter by heaping 1/4 cupfuls into preheated air fryer. Flatten dough slightly to form patties. Brush patties with a little bit of melted butter.
- Air fry mashed potato cakes at 400F 8-10 minutes, carefully flipping once halfway through cooking until potato cakes are golden brown and crispy. Repeat cooking with remaining dough and melted butter.
- Serve mashed potato cakes warm with sour cream and green onions on top. Enjoy!
Notes
Storing Instructions
Store potato cakes in refrigerator up to 4 days. Reheat potato cakes in air fryer at 400F for 5 minutes.
Nutrition
Serving: 2 potato cakes (calculated without toppings) | Calories: 397kcal | Carbohydrates: 52g | Protein: 13.9g | Fat: 14.8g | Saturated Fat: 8.1g | Cholesterol: 126mg | Sodium: 440mg | Potassium: 454mg | Fiber: 1.2g | Sugar: 0.4g | Calcium: 150mg | Iron: 3mg