Mashed Potato Cakes
Serves: 8
 
Ingredients
  • 2 cups cold thick mashed potatoes
  • 3 large eggs, divided
  • 1 tablespoon thinly sliced fresh chives
  • 1½ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • ¾ cup all-purpose flour
  • 1 tablespoon water
  • 1 cup panko (Japanese bread crumbs)
  • Garnish: sliced fresh chives
Instructions
  1. If preheating is recommended by your air fryer manual, preheat fryer to 400°.
  2. In a large bowl, stir together mashed potatoes, 1 egg, chives, salt, and pepper.
  3. In a shallow bowl, place flour. In another shallow bowl, whisk together 1 tablespoon water and remaining 2 eggs. In a third shallow bowl, place bread crumbs.
  4. Form potato mixture into 8 (2½-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.
  5. Working in batches, spray croquettes well with cooking spray. Place in air fryer basket, and set fryer to 400°.
  6. 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.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/mashed-potato-cakes/