You’ll Need
For the Potato Cakes
700g floury potatoes, peeled and boiled
180g bryndza or full-fat feta, crumbled
1 egg yolk
3 tbsp plain flour
½ tsp garlic powder
½ tsp black pepper
For the Bacon
180g smoked bacon lardons
1 small onion, finely diced
To Finish
Soured cream
Chopped chives
Optional but Dangerous
Extra bryndza
Pickled cucumber
A cold Slovak lager
Method
Mash the hot potatoes until smooth, then spread them on a tray to steam dry.
Place the bacon and onion in a heatproof dish and air fry at 190°C for 7 minutes, stirring twice.
Drain away excess fat and leave the bacon mixture to cool slightly.
Mix the potato with the cheese, egg yolk, flour, garlic powder and black pepper.
Fold in half of the bacon and onion.
Shape into eight thick cakes with lightly floured hands.
Preheat your air fryer to 195°C and lightly spray the basket.
Air fry the cakes for 10-12 minutes, turning carefully halfway, until crisp and golden.
Reheat the remaining bacon for 2 minutes.
Top the cakes with soured cream, bacon and chives.