Chicken, Bacon and Potato Cakes

Instructions

1. 1

   Finely shred the cabbage and grate the carrot. Mix with the mayonnaise, vinegar, 0.25 tsp salt and 0.25 tsp black pepper. Cover and refrigerate the slaw until serving.

2. 2

   Scrub the potatoes and finely grate them while raw. Wrap in a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible; you should have roughly 500–550 g of squeezed potato.

3. 3

   Preheat the air fryer to 190°C/375°F for 3 minutes. Air-fry the chicken breast for 15–18 minutes until cooked through, adding the bacon for the final 6–8 minutes until cooked. Cool slightly. Finely chop both and thinly slice the spring onion. Beat the egg in a large bowl, then mix in the potato, chicken, bacon, spring onion, flour, remaining 0.5 tsp salt and remaining 0.25 tsp pepper.

4. 4

   Divide into eight firmly compressed cakes, approximately 9 cm wide and no more than 2 cm thick. Brush both sides with the measured oil. Keep the cakes covered and refrigerated until their batch is ready to cook. Wash hands and clean utensils and work surfaces after handling the raw egg mixture.

5. 5

   Preheat the empty air fryer to 190°C/375°F for 3 minutes. Place four cakes in the basket in a single layer with gaps between them. Air-fry for 12 minutes, carefully turn with a spatula, then cook for another 12–14 minutes. Check each cake with a food thermometer inserted sideways into its centre: it must reach at least 74°C/165°F, and the potato must be tender when pierced. If necessary, continue in 2-minute intervals.

6. 6

   Cook the remaining four cakes at 190°C/375°F for the same 12 minutes followed by 12–14 minutes after turning, repeating the temperature and tenderness checks. The two batches take approximately 48–52 minutes, plus the 3-minute preheat. Serve each batch as it finishes, allowing two cakes per person with one-quarter of the slaw.