Give your air-fryer a work-out with these yummy potato patties! You can even cook the poached eggs in the air-fryer.
Equipment
- 4 250ml heatproof ramekins
Ingredients
For the Potato Patties
- 2 cups mashed potato cooled
- 250 g Farmland streaky bacon
- 1 egg
- ⅓ cup plain flour
- 1 cup grated cheese
- ⅓ cup shallots finely chopped
- 1 box Diamond Coat ‘n Cook Original
- Dot’s Cooking Oil Spray For cooking
For the poached eggs
- 4 medium eggs
Instructions
- Preheat the air fryer to 200 C.
- Place the bacon in the air fryer in a single layer and cook for about 8-10 minutes, until crispy. Repeat with the remaining bacon if you can’t fit it all in at once. Place on a paper towel to cool, then chop into small pieces.
- Beat the egg in a large bowl. Add all the potato patty ingredients, including the chopped bacon, and mix to combine.
- Take a large spoonfuls of the potato mixture and use your hands to mould into thick patties.
- Tip the Diamond Coat ‘n Cook into a flat dish and press each potato patty into it, turning to coat both sides.
- Spray the coated potato patties lightly with cooking oil. Place the patties in the air-fryer tray.
- Cook for 5 minutes, then turn and cook for another 5 minutes.
- Set the cooked patties aside while you prepare the poached eggs.
- Cook the poached eggs in the air fryer. Heat the air fryer to 200C. Half fill each ramekin with freshly boiled water. Break an egg into each ramekin.
- Place the ramekins in the air fryer and cook for 6 minutes. Once the 6 minutes are up, open the air fryer and stand for another minute.
- Working carefully, remove the poached eggs from the ramekins and drain on a paper towel before serving with the Bacon & Potato Patties.
Notes
Spray your hands with a little cooking oil before moulding the potato patties - it helps prevent the mixture from sticking to your hands.