Air fryer recipe · Snacks
Veg Cheese Crunch Fingers
Mashed veg and cheese logs in a breadcrumb coat that crisps to a golden shell.
- 15 minTotal time
- 180°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 155kcal
- 4.6 gprotein
- 26.9 gcarbs
- 3.0 gfat
- 1.9 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- potato2 medium
- mixed vegetables1 cup
- cheese4 tbsp grated
- breadcrumbshalf cup
- cornflour2 tbsp
- black pepperhalf tsp
Method
Mash
Mash the boiled potato with the cooked mixed vegetables, grated cheese and black pepper into a smooth, firm mix. Make sure the potato is well drained; a dry mash holds its shape and won't turn soft and sticky in the basket.
Shape
Roll the mix into short, even finger shapes using lightly wet hands so it doesn't cling to your palms. Keeping them the same size means they all crisp up in the same time, with none left pale while others over-brown.
Coat
Brush each finger with a thin cornflour and water paste, then roll it in the breadcrumbs to coat all over. The paste acts as glue so the crumbs grip firmly and bake into an even, crunchy shell instead of flaking off.
Rest
Chill the coated fingers for ten minutes before cooking. This short rest firms the mix and sets the crumb coat, so the fingers hold their shape and the crust stays put when the hot air hits them.
Air fry
Air fry at 180°C for 15 min, turning the fingers once halfway through. They are ready when the crumb coat is golden and crisp all over; the single turn makes sure every side meets the heat and browns evenly.
