Vegan Air Fryer Mashed Potato

Ingredients

• ½ cup gluten-free, vegan bread crumbs (you can use traditional bread crumbs if not avoiding gluten)
• 1 tablespoon grated vegan Parmesan cheese (I used Thrive Market brand; feel free to use regular Parmesan if not dairy-free or vegan)
• ½ teaspoon dried parsley
• ¼ teaspoon garlic powder
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon fine sea salt or kosher salt
• ¼ cup aquafaba (liquid from a can of chickpeas; feel free to use 1 egg, whipped with a fork, if not vegan or egg-free)
• 2 tablespoon nutritional yeast
• 2 cups cold leftover mashed potatoes
• non-aerosol, propellant-free olive oil spray, for air frying (sub non-aerosol, propellant-free avocado oil spray if preferred)

Instructions

1. Combine bread crumbs, Parmesan, parsley, garlic powder, black pepper and salt on a plate. Add aquafaba to a bowl and place nutritional yeast on a plate. Set aside.
2. Remove the mashed potatoes from the refrigerator. Using a small cookie scoop, scoop out the potatoes into your hand and roll into the shape of a ball. Place on a plate and repeat until all of the potatoes are used up.
3. Roll each ball into the nutritional yeast, followed by the aquafaba and then the bread crumb mixture. Place on a plate and continue until all of the balls are coated.
4. If your brand of air fryer comes with an elevated crisper plate/tray, be sure to insert it into the basket. Lightly grease the crisper plate or bottom of the air fryer basket with a non-propellant olive or avocado oil spray.
5. Place the potato balls in a single layer in your air fryer basket. Lightly spray the tops of the potato balls with a non-propellant olive or avocado oil spray and air fry at 390° F for 10-15 minutes until the potato balls are golden brown but not burned, lightly shaking the basket 3-4 times during cooking.