Garlic Parmesan Air Fryer Potato Cakes

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🧄🧀 Garlic Parmesan Air Fryer Potato Cakes

Golden-crisp on the outside, creamy and cheesy on the inside—these savory potato cakes make the perfect side dish, snack, or appetizer.

🧾 Ingredients (Makes 8–10 cakes):

Base:

  • 2 cups mashed potatoes (chilled leftovers work great)

  • 1 cup shredded Parmesan cheese

  • ½ cup breadcrumbs (panko or regular)

  • 1 egg

  • 2 garlic cloves, minced (or 1 tsp garlic powder)

  • 2 tbsp chopped fresh parsley (or 1 tsp dried)

  • Salt and pepper to taste

Optional Add-ins:

  • ¼ cup chopped green onions or chives

  • ½ cup shredded mozzarella or cheddar (for extra gooey centers)

  • ½ tsp smoked paprika or Italian seasoning

For Coating (optional for extra crunch):

  • Extra breadcrumbs or crushed panko

  • Olive oil spray or melted butter for brushing

👩‍🍳 Instructions:

1. Mix the Potato Cake Dough:

  1. In a large bowl, combine mashed potatoes, Parmesan, breadcrumbs, egg, garlic, parsley, salt, and pepper.

  2. Mix until well incorporated. The mixture should be firm enough to form patties. If too loose, add more breadcrumbs 1 tbsp at a time.

2. Shape the Cakes:

  1. Scoop out about ¼ cup of mixture and shape into patties (about ½-inch thick).

  2. Optional: Lightly dredge each patty in breadcrumbs for a crispier exterior.

3. Preheat the Air Fryer:

  • Set to 375°F (190°C) and let it preheat for 3–5 minutes.

4. Air Fry the Potato Cakes:

  1. Spray the air fryer basket with nonstick spray or line with parchment.

  2. Place cakes in a single layer (don’t overcrowd).

  3. Lightly spray or brush tops with olive oil or melted butter.

  4. Air fry at 375°F for 10–12 minutes, flipping halfway, until golden brown and crispy.

5. Serve:

  • Serve hot with sour cream, garlic aioli, ranch, or ketchup.

  • Garnish with fresh herbs or a sprinkle of extra Parmesan if desired.

📝 Tips:

  • Cold mashed potatoes work best—they hold their shape better.

  • Make them in advance and refrigerate up to 24 hours before air frying.

  • Want extra cheesiness? Insert a cube of mozzarella in the center of each cake before air frying.

❓ Q&A: Garlic Parmesan Air Fryer Potato Cakes

Q: Can I use instant mashed potatoes?

A: Yes, as long as they’re thick and chilled. Just make sure they aren’t too watery, or the cakes won’t hold together.

Q: Can I make them without eggs?

A: You can try replacing the egg with 2 tbsp of plain Greek yogurt or mashed avocado for binding, though texture may vary slightly.

Q: Why are my cakes falling apart?

A: This usually means the mixture is too wet. Add more breadcrumbs or chill the mix for 30 minutes before shaping.

Q: Can I make them gluten-free?

A: Yes! Use gluten-free breadcrumbs and make sure your Parmesan is certified gluten-free.

Q: How do I store and reheat them?

A:

  • Store: Refrigerate in an airtight container for up to 3 days.

  • Reheat: Air fry at 350°F for 3–5 minutes to bring back the crisp.

Q: Can I freeze them?

A: Yes! Freeze uncooked patties on a baking sheet, then transfer to a freezer bag. Air fry from frozen at 375°F for 14–16 minutes, flipping once.

Q: What dipping sauces go well?

A: Sour cream, garlic aioli, marinara, chipotle mayo, tzatziki, or even honey mustard all pair great.

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