What are the best potatoes to use for potato cakes?

The best potatoes to use are those that are best for mashed potatoes. So, you'll want to make sure you use low moisture potatoes such as russet or Yukon gold potatoes. They usually create fluffy, creamy and thick mashed potatoes.

Why did my mashed potato cakes fall apart?

Potato cakes usually fall apart if they're too wet. This can be easily fixed by adding more flour. Add a little at a time until the potato cake mixture sticks together. Be careful not to add too much flour as the cakes will end up too dry.

Can you use instant mashed potatoes to make potato cakes?

I haven't tested this recipe with instant mashed potatoes. If you give it a try, just make sure the mashed potatoes are not wet and thick enough to hold together with the binding ingredients.

Can you make air fryer potato cakes in advance?

Absolutely! Since you need cold mashed potatoes, they're ideal for making ahead. You can make your mashed potatoes the day before, and just follow this recipe to make the patties the day you want to enjoy them. Or, you can even make the patties a day in advance, and leave them covered in a single layer in the fridge until ready to air fry.

Can you make this potato cakes recipe gluten-free?

Yes, just substitute the all purpose flour for gluten-free 1:1 flour.

Air Fryer Potato Cakes

Description

Air Fryer Potato Cakes are a great way to use up leftover mashed potatoes! They get crispy with just a little oil and stay light and fluffy in the middle.

Ingredients

3 cups (600g) cold mashed potatoes
2 large eggs
1/2 cup (70g) all purpose white flour
1/2 teaspoon fine sea salt
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh chives (plus more for garnish)
Oil (to spray or brush on patties)

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, add the mashed potatoes, eggs, flour, salt, garlic powder and pepper. Mix to combine. If your potatoes are extra thick, you may need to use a potato masher.
Stir in the chopped chives.
Use a 1/4 cup measuring cup or cookie scoop to portion out the mixture for the patties.
Gently shape into 10 patties that are 1/2-inch thick.
Grease your air fryer basket with spray oil and arrange the patties in a single layer. (Depending on the size of your air fryer, you’ll need to air fry the patties in 2-3 batches).
Spray or brush the tops with oil.
Air fry at 400F for 8-9 minutes. Carefully flip the potato cakes over and spray or brush more oil on the other sides. Continue air frying for another 6-7 minutes, or until the tops are browned and crispy.

Notes

This recipe only calls for a small amount of seasoning as mashed potatoes are usually already seasoned. If your mashed potatoes are not seasoned, you’ll want to add more salt and pepper to the recipe.
If your mashed potatoes are wet, you’ll need to add a little more flour to help the patties bind together.
The potato cakes mixture will be sticky, so you may need to rinse your hands a few times while shaping them.
For even cooking, these potato cakes should be air fried in a single layer. The recipe makes 10, so you’ll need to air fry in at least two batches.
The cook time in the recipe is based on two batches.
I used a Cosori 5.8 quart air fryer for this recipe. If you have a different size, brand or model, you may need to adjust the air frying time and temperature slightly.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.