Recipe may contain gluten, milk, soy, sesame and egg.
Potato and cheese dough, rolled into balls and oozing with melted garlic butter. This air fryer recipe is simply irresistible.
1kg white potatoes, unpeeled
100g salted butter, chopped
4 garlic cloves, crushed
1 tbsp chopped fresh continental parsley leaves or chives
100g (1 cup) pre-grated 3 cheese blend
40g (¼ cup) plain flour
2 eggs, lightly whisked
2 tbsp milk
100g (2 cups) panko breadcrumbs
6 Method Steps
Step 1Cook potatoes(1kg white potatoes, unpeeled) in the air fryer at 180°C for 30 minutes or until tender. Set aside for 15 minutes or until cooled slightly. Peel. Mash until smooth.
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Step 2Combine butter (100g salted butter, chopped), garlic (4 garlic cloves, crushed), parsley (1 tbsp chopped fresh continental parsley leaves or chives) and 1 tsp sea salt in a bowl. Shape into a log. 12cm long with a 2cm diameter. Transfer to a sheet of baking paper. Roll up to enclose. Place in the fridge to chill until solid.
Step 3Add cheese (100g (1 cup) pre-grated 3 cheese blend) to potato. Stir until well combined. Shape into four balls.
Step 4Cut the log of garlic butter in half crossways, then in half length. Press one piece into one potato ball and shape into an oval. Repeat with remaining butter and potato balls.
Step 5Place flour (40g (¼ cup) plain flour) on a plate. Combine eggs (2 eggs, lightly whisked) and milk (2 tbsp milk) in a bowl. Place panko (100g (2 cups) panko breadcrumbs) in another bowl. Dip potato ball in the flour, then egg mixture, then panko, pressing gently to coat. Repeat dipping with egg, then panko to double coat. Repeat with remaining potato balls.
Step 6Place two kievs into the basket of an air fryer and spray with oil. Air fry at 180°C for 10 minutes. Repeat with remaining kiev.
To give these kievs an extra boost of flavour, fry 1 finely chopped small brown onion and 200g finely chopped bacon for 3-4 minutes or until golden. Cool. Add to potato before rolling into balls in step 2.