These potato cakes make a wonderful appetizer, especially for the holidays.
Top them with an array of ingredients, from apples and sage to a red pepper aioli.
With a crispy exterior and creamy center, these potato cakes will be the star of any gathering.
Photo: Adam Albright
For a colorful twist, try this recipe with purple potatoes.
Add potatoes and cook until fork-tender, 20 to 25 minutes.
Drain and transfer to a large bowl; set aside to cool for 15 minutes.
Mash the potatoes with a potato masher.
Add egg, butter and salt; mix well.
Form 1/4-cup portions of the mixture into 3-inch-diameter cakes.
Place the cakes on a baking sheet or tray and refrigerate for 15 minutes.
Transfer the potato cakes to the basket of an air fryer; coat with cooking spray.
Cook at 400F, flipping once, until golden brown and edges are crisp, 12 to 16 minutes.
Top as desired (see Tip).
Tip
These potato cakes can be topped with an array of ingredients.
Here are our favorite topping combinations to try.
Transfer to a paper towel to cool.
Divide 1/4 cup creme fraiche, 1 cup chopped apples and the sage leaves among the potato cakes.
Garnish with ground cinnamon.
Garnish with snipped fresh thyme.
Roasted Red Pepper Aioli Topper
Combine 1/2 cup mayonnaise, 1/4 cup roasted red peppers, 2 tsp.
minced garlic and 1/8 tsp.
salt in a food processor; process until smooth.
Spoon over the potato cakes.
Garnish with ground pepper and fresh basil leaves.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
