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Nutrition Facts
Serving Size 211 g
(Approx. 4 Servings)
Amount Per Serving
Calories 370 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 18 g 90%
Trans Fat 1.0 g
Cholesterol 80 mg 27%
Sodium 3640 mg 152%
Total Carbohydrate 27 g 9%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 5 g
Vitamin A 30% Iron 8%
Vitamin C 20% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Air Fryer Potato Leek Cakes

Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
4  People


Recipe makes 4 Servings

2 medium russet potatoes, peeled and 1/4 inch diced
1 medium leek, white part only, stem removed, washed, and 1/4 inch diced
1 medium garlic clove, minced
4 Tbsp butter
2 1/2 Tbsp kosher salt
1/2 Tsp ground black pepper
3/4 cup(s) heavy cream
1/4 cup(s) panko bread crumbs
1 egg white, beaten until frothy
1 Tbsp parsley, minced
2 1/2 L chefstyle Digital Air Fryer
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Place potatoes, leeks and garlic in a large pot, cover with water and bring to a boil. Cook until potatoes are fork tender, about 8 to 10 minutes. Drain and place in a large bowl.
Add butter, salt, pepper, and cream to potato/leek mixture and mash with a potato masher or large spoon until the consistency of mashed potatoes with small chunks.
Add panko, egg white, and parsley and stir to combine. Cool 5 to10 minutes in refrigerator.
Slightly wet your hands and form 1/3 cup of potato mixture into about a 2 inch wide by 1/2 inch thick patty. Place on wax or parchment paper and repeat with the remaining mixture.
Place a single layer of potato cakes in air fryer basket and cook at 350ºF for 10 minutes. Remove carefully and set aside. Repeat until all cakes have been cooked.


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