Air Fryer Potato Pancakes

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Air fryer potato pancakes are a great way to use up those left over mashed potatoes. Stuffed with vegetables and great for an easy dinner.

These air fryer potato pancakes are perfect if you find yourself with leftover mashed potatoes, or if you’re looking for a unique way to use potatoes.

It makes a great vegetarian dish and is also versatile with the different vegetables you can use.

This recipe makes six large pancakes, under 200 calories each, and is a great lunch or dinner option. You can also make them half the size and serve as a side dish.

What are the benefits of eating potatoes?

Potatoes are packed with a variety of vitamins and minerals, are naturally gluten-free and are incredibly filling. Potatoes are also extremely versatile and can be prepared in a variety of ways, including boiled, baked and steamed.

Why you’ll love this recipe

• The perfect way to use up leftover mashed potatoes
• Potato pancakes are filling so you feel satisfied
• A great way to get in extra vegetables. 

Ingredients

What you’ll need to make this recipe.

• Potatoes
• Salt
• Ground pepper
• Breadcrumbs
• Eggs
• Onion
• Red bell pepper
• Green bell pepper
• Zucchini
• Parmesan cheese
• Olive oil

How to make this recipe

1 – Peel and chop potatoes and boil until soft, about 20 minutes. 

2 – Drain water from potatoes and place in bowl. Mash with a potato masher. Set aside to cool.

3 – While potatoes cool, dice onion, red pepper, green pepper and zucchini. 

4 – In a medium sized skillet, heat olive oil over medium heat. Add vegetables and sauté until vegetables or tender, about 5 minutes. Remove from heat.

5 – Add parmesan cheese, salt and pepper to the sautéed vegetables and stir together. 

6 – Add salt, pepper, breadcrumb and eggs to the mashed potatoes and stir until completely combined. 

7 – Form the mashed potatoes into balls and lightly press down and form into flat pancakes, approximately 1/4″ thick. The pancakes will be about 5″ in diameter. 

8 – Repeat until all pancakes are formed. You’ll need an even amount of pancakes, and should end up with about 12. 

9 – Add approximately 2 tbsp of the vegetable mixture to the top of one patty. Place another pancake on top, forming a sandwich. Press down all the side together so there are no seams showing. 

10 – Using a pastry brush, brush tops and bottoms of pancakes with olive oil. 

11 – Remove basket from air fryer and lightly spray with a nonstick cooking spray. Gently place pancakes into the basket. You may need to cook them in several batches so they aren’t overcrowded in the basket.

12 – Cook at 400 degrees for 15 minutes, carefully flipping halfway through. Repeat until all potato pancakes are cooked.

How do I store my leftover potato pancakes?

Place cooled pancakes in an airtight container, or wrap in aluminum foil. Stored in the refrigerator they will last for about 3 days. 

Can I freeze my potato pancakes? 

Yes! Place cooled pancakes in a single layer on a baking sheet and place in freezer for 2 hours. Transfer individually frozen pancakes into a freezer safe bag. Freeze for up to 6 months. Reheat pancakes in the microwave or air fry again until warmed through.

Calories per serving (1 potato pancake): 197

Click here to download my FREE kitchen cheat sheets.

Yield: 6 Servings

Air Fryer Potato Pancakes

Print

Air fryer potato pancakes are a great way to use up those left over mashed potatoes. Stuffed with vegetables and great for an easy dinner.

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

For Patties

• 4 cups mashed potatoes, skin removed, About 6-7 potatoes
• 1/3 cup traditional bread crumbs
• 2 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 tablespoon olive oil

For Filling

• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 small zucchini, peeled and diced
• 2 tablespoons Parmesan cheese, grated
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper

Instructions

1. Peel and chop potatoes and boil until soft, about 20 minutes. Drain water from potatoes and place in bowl. Mash with a potato masher. Set aside to cool.
2. Dice onion, red pepper, green pepper and zucchini. 
3. In a medium sized skillet, heat olive oil over medium heat. Add vegetables and sauté until vegetables or tender, about 5 minutes. Remove from heat. Add Parmesan cheese, salt and pepper to the sautéed vegetables and stir together. 
4. Add salt, pepper, breadcrumb and eggs to the mashed potatoes and stir until completely combined. 
5. Form the mashed potatoes into balls and lightly press down and form into flat patties, approximately 1/4" thick. The patties will be about 5" in diameter. Repeat until all patties are formed. You'll need an even number of patties, and should end up with about 12. 
6. Add approximately 2 tablespoons of the vegetable mixture to the top of one patty. Place another patty on top, forming a sandwich. Press down all the side together so there are no seams showing. 
7. Using a pastry brush, brush tops and bottoms of patties with olive oil. 
8. Remove basket from air fryer and lightly spray with a nonstick cooking spray. Gently place patties into the basket. You may need to cook them in several batches so they aren’t overcrowded in the basket.
9. Cook at 400° for 15 minutes, carefully flipping halfway through. Repeat until all potato patties are cooked.

Notes

Different air fryer brands may cook at different rates, so be sure to keep on eye on food.

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Nutrition Information:

Yield:

6
Amount Per Serving: Calories: 197Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 64mgSodium: 402mgCarbohydrates: 30gFiber: 3gSugar: 3gProtein: 5g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. 

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