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Mashed Potato Cakes

Source of Recipe

Paula Deen


Recipe Introduction

"These crunchy delights take leftover mashed potatoes to the next level."

Recipe Link: https://tinyurl.com/mashedpotatocakes

List of Ingredients

â—¦ 2 cups cold thick mashed potatoes
â—¦ 3 large eggs, divided
â—¦ 1 tablespoon thinly sliced fresh chives
â—¦ 1 ½ teaspoons kosher salt
â—¦ ¼ teaspoon ground black pepper
â—¦ ¾ cup all-purpose flour
â—¦ 1 tablespoon water
â—¦ 1 cup panko (Japanese bread crumbs)
â—¦ Garnish: sliced fresh chives


Recipe

If preheating is recommended by your air fryer manual, preheat fryer to 400° F.

In a large bowl, stir together mashed potatoes, one egg, chives, salt, and pepper. In a shallow bowl, place flour. In another shallow bowl, whisk together 1 tablespoon water and remaining two eggs. In a third shallow bowl, place bread crumbs.

Form potato mixture into eight (2 ½-inch-wide) patties (¾-inch thick; about ¼ cup each). Dredge each patty in flour, shaking off excess. Dip in egg wash; roll in bread crumbs to coat.

Working in batches, spray croquettes well with cooking spray. Place in air fryer basket, and set fryer to 400° F.

Cook until golden and crispy, about 16 minutes, turning halfway through cooking and spraying with cooking spray again. Serve warm. Garnish with chives, if desired.

Makes 8 servings