Mains, Vegetarian

Gluten-Free Cheesy Potato Kievs

Cooking method:

Ninja Foodi Dual Zone Air Fryer AF400
  • Prep Time: 15 mins
  • Total time: 55 mins
  • Skill Easy
  • Serves 4 people

Gluten-Free Cheesy Potato Kievs

These Gluten-Free Cheesy Potato Kievs are a fun vegetarian twist on the classic chicken kiev. They have the most fluffiest cheesy mashed potato centre filled with garlic and herb butter, all encrusted with a tortilla chip crumb for the perfect crunch.

Ingredients

  • 1kg white potatoes (unpeeled)
  • 1/4 tsp sea salt
  • 100g salted butter (cubed)
  • 4 garlic cloves
  • 1-2 tbsp fresh flat leaft parsley leaves
  • 125g grated cheese
  • 50g gluten-free plain flour
  • 2 large eggs
  • 2 tbsp milk
  • 200g gluten-free tortilla chips
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried parsley
  • Cooking spray

Cooking mode

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Method

  • Step 1

    Pierce the potatoes with a fork several times. Insert crisper plates into one/both drawers then add the potatoes. Turn the dial to AIR FRY and set the temperature to 180°C and the time to 30 minutes. Select MATCH if splitting between 2 drawers then START/STOP to begin. Once cooked remove the potatoes and leave to cool.

  • Step 2

    Whilst the potatoes are cooling combine the butter, garlic, and fresh parsley to a mini chopper or food processor and blitz until smooth. Place onto a large sheet of non-stick baking paper and roll into a log with a 2cm diameter. Wrap in the paper and tighten the ends like a Christmas cracker. Place into the freezer until needed.

  • Step 3

    Peel the cooled potatoes and mash them until smooth. Stir in 1/4-1/2 teaspoon of sea salt. Stir in the grated cheese until combined. Divide the mixture into 4 equal balls – it’s best to using weighing scales for this.

  • Step 4

    Blitz together the tortilla chips, garlic and onion powders, and dried parsley into a fine crumb, alternatively place into a zip lock bag and bash with a rolling pin until you have a coarser crumb. Place into a large shallow bowl.

  • Step 5

    Whisk together the egg and milk into another shallow bowl/dish, and place the gluten-free flour into another. Set to one side.

  • Step 6

    Remove the butter from the freezer and cut into 4 equal pieces. Press a piece of butter into each potato ball and form into oval shapes.

  • Step 7

    Coat the ball in flour, followed by the egg mixture, then tortilla crumb. Repeat the egg and crumb dip then place onto a plate. Repeat until all balls have been double coated.

  • Step 8

    Spray the crisper plates with cooking spray then place 2 kievs in each drawer. Spray the kievs with cooking spray then close the drawers.

  • Step 9

    Turn the dial to AIR FRY and set the temperature to 180°C and time 10 minutes. Select MATCH, then START/STOP to begin. Once cooked serve immediately with salad or green vegetables.

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