Crispy Potato and Leek Timbales in the Air Fryer with Goat Cheese Center, Thyme Honey and Hazelnut
An original Air Fryer recipe: small crispy potato and leek timbales, golden on the outside with a creamy goat cheese center. They are finished with thyme-infused honey, toasted hazelnuts, and a touch of lemon for an elegant, flavorful contrast.
Ingredients
- 400 g potatoes (peladas and grated gruesas)
- 120 g leek (solo the parte blanca and verde clara, sliced finas)
- 100 g goat cheese (en 8 cubitos small)
- 35 g hazelnuts (chopped)
- 30 ml honey (for mezclar with tomillo)
- 2 g fresh thyme (solo the hojitas)
- 1 unit egg (lightly beaten)
- 12 g cornstarch (ayuda a unir and dar textura crujiente)
- 25 g grated Parmesan cheese (for the mezcla of papa)
- 15 ml olive oil (more extra for engrasar lightly)
- 2 g lemon zest (finely grated)
- 4 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 1
Preheat the Air Fryer to 375°F / 190°C for 3 minutes. Lightly grease 8 cavities of a small Air Fryer-safe pan or 8 individual silicone molds with a little olive oil.
- 2
Place the grated potatoes in a clean towel and squeeze them very well to remove as much moisture as possible. Transfer the potatoes to a large bowl.
- 3
Add the thinly sliced leek, beaten egg, cornstarch, grated Parmesan cheese, 1 tablespoon olive oil, salt, black pepper, and lemon zest to the bowl. Mix until well combined.
- 4
Divide about two thirds of the potato and leek mixture among the 8 cavities, pressing on the bottom and sides to form small timbales.
- 5
Place one small cube of goat cheese in the center of each timbale. Cover with the remaining potato and leek mixture, pressing gently to seal.
- 6
In a small bowl, mix the honey with the fresh thyme leaves. Set aside.
- 7
Sprinkle the chopped hazelnuts over the top of the timbales, pressing lightly so they adhere.
- 8
Cook in the Air Fryer at 375°F / 190°C for 16 to 18 minutes, until the timbales are golden and crispy and the goat cheese center is soft.
- 9
Let rest for 2 minutes. Unmold carefully and finish each timbale with some of the reserved thyme honey.
- 10
Serve hot or warm, enjoying the contrast of toasted hazelnut, creamy goat cheese, and fresh lemon notes.
Chef tips
If the potatoes release a lot of moisture, dry them twice for a crispier texture. Use sturdy silicone molds so the timbales hold their shape better when unmolded.
Substitutions
You can replace the hazelnuts with walnuts or almonds if preferred. Goat cheese can be swapped for thick cream cheese, though the flavor will be milder. Fresh thyme can be replaced with finely chopped rosemary in a smaller amount.
