Air fryer little potato pancakes

The air fryer makes these cheesy potato pancakes, which only require five ingredients, incredibly crunchy. They are the ideal complement to a smoked salmon sandwich with crème fraîche for lunch or a poached egg and bacon for breakfast.

6 Ingredients

*  750g Sebago (brushed) potatoes, peeled, coarsely grated

*  1 small onion, coarsely grated

*  80g (1 cup) coarsely grated cheddar

*  50g (1/3 cup) self-raising flour

*  2 eggs, lightly whisked

*  Greek-style yogurt or sour cream, to serve

4 Method Steps       

Step 1
Put the potato and onion in a colander and press off the extra liquid with clean hands. Place in a large bowl.

Step 2
Add flour and cheddar. Season. Combine by tossing. With a spatula, incorporate the egg and the mixture.

Step 3
Oil a basket for an air fryer sparingly. Place the mixture in the basket in batches, spacing them 2 cm apart (see tips). Spread gently to form 8 cm circles. Spray some oil on. Cook for 10 minutes, or until golden brown, at 190°C. Transfer the eggs to a wire rack using an egg lifter. Use the remaining potato mixture in the same manner.

Step 4
Serve warm pancakes with yogurt or sour cream (see serving suggestions).

COOKBOOK NOTES

Each batch of four pancakes was cooked in a 7L air fryer.

While you are cooking the pancakes, the additional liquid could collect in the bowl containing the uncooked ingredients. Continue cooking while discarding surplus liquid.

When serving the pancakes, keep them warm right away or, if you want to serve them all at once, put them back in the air fryer and reheat them for five minutes.