Air Fryer Mashed Potato Balls
Servings: Four portions
fifteen minutes for preparation15 minutes for cooking
300 kcal of calories
30 minutes in total
Components
- 3 cups leftover mashed potatoes
- Half a cup of shredded cheddar cheese
- 1/4 cup of optionally crumbled bacon
- Two teaspoons of finely chopped green onions or fresh chives
- To taste, add salt and pepper.
- One beaten egg
- 1 cup breadcrumbs from Panko
- half a teaspoon of powdered garlic
- Half a teaspoon of powdered onion
Guidelines
- Mashed potatoes, shredded cheese, crumbled bacon, chives, onion and garlic powders, salt, and pepper should all be combined in a big bowl. Until all ingredients are well combined, thoroughly mix.
- Shape the mixture into little balls that resemble golf balls. Refrigerate for ten to fifteen minutes to firm up the mixture if it’s too sticky.
- Each ball should be dipped in beaten egg first, then panko. Breadcrumbs until they are covered uniformly.
- To solidify the coating, place the coated balls on a plate and refrigerate for an additional ten minutes.
- Set the air fryer’s temperature to 400°F. Make sure the potato balls do not touch when you place them in the air fryer basket. Apply a thin layer of cooking spray.
- Cook for five minutes, then turn the balls over and continue cooking for five more minutes, or until they are crispy and golden brown.
- Quickly serve with your preferred dipping sauce.
Notes:
- To assist the balls maintain their shape, if your mashed potatoes are extremely mushy, mix in a small amount of flour.
- use a vegetarian equivalent for a vegetarian version.
Mashed potato balls from the air fryer can be warmed for two to three minutes. Crisp them up one more.