Potato croquettes are crisp golden logs with a fluffy mashed-potato centre — and a brilliant way to use up leftover mash. The air fryer crisps them with just a spray of oil. Here's how.
Key takeaways
Q: How do you make potato croquettes in an air fryer?
A: Shape cold mash into logs, coat in egg and breadcrumbs, spray with oil, and air fry at 200°C (400°F) for 12–14 minutes.
Q: Why use cold mash?
A: Firm, cold mash holds its shape; warm mash is too soft.
The method
Use cold, fairly dry mash (leftovers are perfect) — stir in cheese, herbs or mustard if you like. Shape into logs, coat in flour, egg and breadcrumbs, spray with oil, and air fry until crisp and golden. The crumb crisps while the inside stays fluffy.
The recipe
Air Fryer Potato Croquettes
Ingredients
- 500g cold mashed potato
- Cheese or herbs (optional)
- Flour, 1 egg, breadcrumbs
- Oil spray
Method
- Shape cold mash into logs.
- Coat in flour, egg, then breadcrumbs.
- Spray with oil; single layer.
- Air fry at 200°C for 12–14 minutes.
Tips
- Cold, dry mash holds its shape best.
- Spray with oil for a golden crumb.
- Don't overcrowd the basket.
Frequently asked questions
How do you make potato croquettes in an air fryer?
Shape cold mash into logs, coat in flour, egg and breadcrumbs, spray with oil, and air fry at 200°C for 12–14 minutes until crisp and golden.
Why use cold mash for croquettes?
Cold, firm mash holds its shape when you roll and crumb it, whereas warm mash is too soft and the croquettes collapse.
Can you freeze potato croquettes?
Yes — freeze them crumbed but uncooked, then air fry from frozen, adding a few extra minutes.