Cheesy Potato Chorizo Cakes

Ingredients

• 600 g peeled potatoes
• 2 tbsp butter, melted
• 5 tbsp flour
• 60 g mozzarella
• 30 g chorizo
• 5 ml olive oil

Steps

1. 1

   Peel the potatoes if they are not already peeled, then boil them until soft. Drain and mash until smooth.

2. 2

   Add the melted butter and flour to the mashed potatoes. Mix first with a fork, then use your hands to bring the mixture together until smooth; form it into a large ball.

3. 3

   Lay out a sheet of cling film and drizzle the olive oil over it to grease the surface.

4. 4

   Place the potato ball on the cling film and press it into a large circle.

5. 5

   Add the mozzarella and chorizo to the centre of the potato circle.

6. 6

   Use the cling film to fold the potato over the filling on all four sides. Press the edges together and seal any gaps.

7. 7

   Air-fry at 240°C for 7–8 minutes per side. Use a spatula to turn it halfway through, and cook until crisp on the outside.

8. 8

   Serve once cooked; the creator advises eating it with a knife and fork.

Notes

Makes 2 servings. The stated air-fryer temperature is 240 degrees; interpreted as 240°C. The transcript mentions three large potatoes, while the written ingredient list specifies 600 g peeled potatoes; the written quantity is retained. The written method does not specify whether to shape one large filled cake or divide it into portions, so that detail is not added.

Nutrition per serving

• snack
• vegetarian?
• air-fried
• crispy
• cheesy
• potato
• contains pork