Air Fried Stuffed Potato Cakes

Ingredients:

1.5 kg Maris Piper potatoes

50g + 20g gluten free plain flour

Mozzarella ball

1 egg (beaten)

Gluten free breadcrumbs

Method:

1. Cut the potato into small squares (skins on) and place in a large pan of cold salty water.  Bring to the boil and allow to simmer for 12 mins.  Cut the mozzarella ball into 12 portions.

2. Mash the potatoes, seasoning with some salt and pepper.  Add 50g of flour and mash through.

3. Move the mash onto a floured table top.  Flatten, and divide into 12 equal portions (approximately).  Role each portion into a ball.  Make a hole with your thumb, and place a piece of mozzarella before rolling into a ball again (covering up the mozzarella with mash).  Flatten the ball so that it resembles a hockey puck.

4. Prepare three bowls - one with 20g gluten free flour, another with the beaten egg and the final one with the breadcrumbs.  Roll the potato pucks in the flour, then the egg and then cover in breadcrumbs.  Repeat for all 12 pucks.

5. Air-fry for 12 mins (turning over half way) at 200C.  Serve hot.

So easy to bake in the Air-Fryer.