Add the beaten egg, shredded sharp cheddar cheese, Parmesan cheese, sliced green onions, garlic powder, smoked paprika, salt, and black pepper. Stir thoroughly using a rubber spatula until the seasonings and cheese are evenly distributed throughout the potatoes.
Step 2: Incorporate the Binder
Sprinkle the 1/2 cup of all-purpose flour evenly over the potato mixture. Fold the flour into the batter until just combined.
Pro Tip on Dough Texture: The mixture should feel thick, pliable, and hold its shape when pinched. If the mixture clings excessively to your fingers or feels slushy, fold in additional flour one tablespoon at a time. Too much liquid leads to cakes that crack or flatten under high air-fryer convection.
Step 3: Shape and Bread the Patties
Pour the panko breadcrumbs onto a wide, shallow plate or rimmed quarter-sheet tray.
Divide the potato mixture into 8 equal portions (roughly 1/3 cup or 85g each).
Lightly dust your hands with flour. Roll each portion into a smooth ball, then gently press down between your palms to form a uniform disc approximately 3 inches wide and 3/4-inch thick. Keep the edges flat and smooth rather than tapered to ensure even browning.
Place each patty directly into the panko, gently patting breadcrumbs onto the top, bottom, and rounded sides.
Transfer the breaded patties to a parchment-lined baking sheet and place them in the refrigerator for 10–15 minutes. Chilling solidifies the butter and starches, preventing the cakes from spreading apart when hit with hot air.
Step 4: Preheat the Air Fryer
Preheat your air fryer to 390°F (200°C) for 4 to 5 minutes. Starting with an intensely hot basket ensures immediate crust setting and keeps the potato cakes from sticking to the grate.
Step 5: Air Fry to Golden Perfection
Generously mist the bottom of the preheated air fryer basket with avocado oil spray.
