Air Fryer Carrot Potato Cutlets
Carrot potato cutlets made with boiled, cooled potatoes, raw grated carrot, dried mint powder and lemon juice. Brush with oil, freeze and air fry.
Servings: 3 people
Ingredients
- 2 cups boiled potatoes cooled and grated
- 1 cup raw carrot grated
- 1 tablespoon dried mint powder
- lemon juice or ½ tablespoon dried mango powder
- salt
- 2 tablespoons oil divided between brushing before freezing and during cooking
- ginger optional
Instructions
- Grate the boiled, cooled potatoes into a mixing bowl and add the raw grated carrot.
- Add dried mint powder, lemon juice (or dried mango powder) and salt. Add ginger if using.
- Mix everything together and shape into 6 round cutlets.
- Arrange the cutlets on a tray. Brush with some of the oil and freeze for 4 hours or overnight.
- Preheat the air fryer at 185°C / 365°F for 5 minutes.
- Line the air fryer basket with perforated baking paper and place the frozen cutlets on it.
- Air fry at 185°C / 365°F for 20–22 minutes, flipping halfway through. Use the remaining oil to brush the cutlets during cooking.
Notes
Makes 6 cutlets and serves 3 people. Freeze for 4 hours or overnight. Preheat the air fryer for 5 minutes before the 20–22 minute cooking time. The 2 tablespoons of oil are the total for brushing before freezing and during cooking. Ginger is optional. The original tested version uses ½ tablespoon dried mango powder instead of lemon juice.