Air Fryer Recipe
Cauliflower Hash Browns
Cauliflower hash browns make a lighter, low-carb swap for classic potato ones, with crisp edges and a tender middle.
Ingredients
- 1 medium cauliflower head, grated or riced
- 2 large eggs
- 1/4 cup of almond flour
- 1/4 cup of grated cheddar cheese (optional for non-vegan)
- 1 clove of garlic, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of paprika
Method
- Preheat your air fryer to 180°C (356°F).
- Grate or rice the cauliflower, then squeeze out as much excess moisture as you can.
- In a large mixing bowl, mix the cauliflower with the eggs, almond flour, cheese (if using), garlic, salt, pepper, and paprika.
- Shape the mixture into small patties.
- Lightly coat the air fryer basket with cooking spray.
- Arrange the patties in a single layer in the basket.
- Air fry for 15-20 minutes, turning halfway through, until golden brown and crisp.
- Remove from the air fryer and leave to cool on a wire rack.
Why this works in an air fryer
The air fryer's convection heat crisps the hash browns by rapidly evaporating surface moisture, while the almond flour aids in binding and browning.
Equipment notes
Assumes a standard 3.5L basket; in dual-zone models, use the main drawer for even airflow, adjusting time if needed for smaller zones.
Common pitfalls
- Patties falling apart? Ensure cauliflower is well-drained; excess moisture hinders binding.
- Not browning by minute 10? Increase temperature by 10°C; moisture may be too high.
- Edges burning before centre cooks? Reduce temperature by 5°C and check basket spacing.
Variations & substitutions
- Use coconut flour instead of almond for a slightly sweeter taste and firmer texture.
- Substitute nutritional yeast for cheese for a vegan option with a cheesy flavour.
- Add chopped herbs like parsley or chives for a fresh twist.
Storage & reheating
Store in an airtight container for up to 3 days; reheat in air fryer at 160°C for 5-7 minutes.
Nutrition
Calories: 250
