Instructions

1. 1

   Take the mashed potato from the day before out of the fridge. Only cold, firm mash can be shaped; warm or freshly mashed potato is too soft and runs in the basket.

2. 2

   Snip the chives into fine rings.

3. 3

   Knead the cold mashed potato with the egg, the plain flour, the salt, the pepper, the nutmeg and the chives into a firm mixture.

4. 4

   With damp hands, shape the mixture into twelve flat cakes about two centimetres thick. Flat cakes heat right through to the middle in the airflow.

5. 5

   Turn the cakes in the breadcrumbs to coat them all over and press the crumbs on lightly.

6. 6

   Brush the cakes on both sides with a wafer-thin layer of rapeseed oil, because only greased breadcrumbs turn crisp instead of dry and floury.

7. 7

   Preheat the airfryer to 180 °C, as potato products are never cooked hotter than 180 °C.

8. 8

   Lay the cakes in the basket in a single layer with space between them and do not stack them; cook larger quantities in two runs. Cook at 180 °C.

9. 9

   Turn the cakes carefully with a wide spatula so they do not break. Finish cooking at 180 °C until they are golden rather than dark and 70 °C right through the centre — reheated leftovers have to reach this temperature everywhere.

10. 10

    Serve the hot cakes straight away, as the crust softens again in the closed appliance.