Air fryer recipe · Snacks
Crispy Air-Fryer Veg Patties
Golden-crusted vegetable patties tender and savoury all the way through.
- 16 minTotal time
- 190°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 215kcal
- 3.8 gprotein
- 19.9 gcarbs
- 13.4 gfat
- 2.2 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Frozen vegetable patties4 pieces
- Olive oil spray1 tsp
- Mixed dried herbs1/4 tsp
- Sea salt1/2 tsp
- Garlic mayo dip1/3 cup
Method
Cook from frozen
Take the patties straight from the freezer and cook them solid. The frozen middle gives the outside time to crisp before it overheats, while thawed patties turn soft and tend to break apart when you move them in the basket.
Oil and herb the surface
Mist both sides of each patty with olive oil, then scatter over the dried herbs and a little sea salt. The oil film helps the crumb or potato coating brown into an even, appetising gold instead of drying out to a dull, patchy finish.
Single layer with gaps
Arrange the patties flat in one layer with a clear gap around each so the hot air can wrap right around them. If you crowd the basket the sides that touch stay pale and soft, and the batch cooks unevenly.
Air-fry and flip
Air-fry at 190°C for 16 min, turning the patties over at the ten-minute mark so both faces colour the same. They are done when both sides are crisp and golden and the centre is piping hot right through. Serve with garlic mayo.
