Air-Fryer Potato Patties with Sour Cream
Soft potato patties with a golden breadcrumb crust. Great as a side dish or a light dinner with sour cream.
- Time
- 35 min
- Serving
- 555 kcal
- Ingredients
- ≈ $1.36
- Protein
- 16 g
Ingredients
- 1 Potatoes≈ $2.19 per kg 300 g
- 2 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 3 Wheat flour 20 g
- 4 Green onionspack 50 g ≈ $1.30 15 g
- 5 Breadcrumbs 30 g
- 6 Sour cream 15%pack 300 g ≈ $1.60 40 g
- 7 Sunflower oil 5 ml
- 8 Salt 2 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel the potatoes1, cut them up, and boil in salted water for 15–18 minutes until tender.
Drain, mash the potatoes1 into a firm mash, and let cool slightly.
Add the egg, flour, chopped green4 onions, salt, and pepper, then mix until the mixture can be shaped.
Shape into 4 patties, coat in breadcrumbs, and brush lightly with oil.
Cook in the air fryer at 200 °C for 12 minutes, flipping after 7 minutes, until golden brown.
Serve hot with sour6 cream.
Tips
- Why it works
- Let the mash cool for 5–7 minutes before adding the egg. In hot mash the egg sets in flakes, and the cutlets hold their shape worse.
- Substitutions
- Replace the green onion with 10–15 g of finely chopped regular onion, or leave it out if you cook for a child.
- Common mistakes
- A common mistake is runny mash. The cutlets fall apart as you shape them and stick to your hands.
- Storing and reheating
- Keep in the fridge for up to 2 days. Reheat in the air fryer for 4–5 minutes at 180 °C so the crust dries out again.
- Serve with
- Serve for dinner with sour cream and a simple cucumber or cabbage salad.
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