Crispy Air Fryer Potato-Leek and Blue Cheese Cakes with Roasted Pear and Rosemary Honey

Instructions

1. 1

   1. Place the potatoes in a pot with cold water and 1/2 teaspoon salt. Bring to a boil and cook for 12 to 14 minutes until tender. Drain well and mash in a large bowl until you have a rustic mash. Let cool for 5 minutes.

2. 2

   2. Meanwhile, heat 1/2 tablespoon olive oil in a skillet over medium heat. Add the leek and cook for 4 to 5 minutes, stirring, until softened. Add the black pepper and cook 30 seconds more. Remove from the heat.

3. 3

   3. Add the cooked leek, blue cheese, 30 g (1/4 cup) breadcrumbs, all-purpose flour, beaten egg, and 1/2 teaspoon salt to the bowl with the potatoes. Mix until combined. Chill the mixture for 10 minutes so the cakes are easier to shape.

4. 4

   4. In a small bowl, stir together the honey, chopped fresh rosemary, Dijon mustard, and a pinch of black pepper. Set aside.

5. 5

   5. Toss the pear wedges with 1 teaspoon olive oil and a pinch of salt. Preheat the air fryer to 375°F (190°C) for 3 minutes. Cook the pear for 5 to 6 minutes at 375°F (190°C) until tender and lightly golden. Remove and set aside.

6. 6

   6. Shape the potato mixture into 8 cakes. Lightly coat them with the remaining 30 g (1/4 cup) breadcrumbs.

7. 7

   7. Brush or spray the cakes with the remaining 1 tablespoon olive oil. Arrange them in the air fryer basket in a single layer. Cook at 390°F (200°C) for 10 to 12 minutes, flipping halfway through, until golden and crisp.

8. 8

   8. Serve the cakes hot with the roasted pear wedges on top or alongside. Finish with the rosemary honey and a little extra black pepper to taste.