Air-Fryer Potato and Cheese Casserole Squares

Ingredients:

  • 3 large potatoes (peeled and grated)
  • 1 onion (finely chopped)
  • 1 carrot (peeled and grated)
  • 1 bell pepper (finely chopped)
  • Olive oil (for sautéing)
  • Salt (to taste)
  • Chives (chopped)
  • 3 eggs
  • 300 ml milk
  • 200 g wholemeal flour
  • 2 tsp baking powder
  • 150 g cheese (grated)

Instructions:

  1. Prepare the Vegetables:
    • Heat a small amount of olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent.
    • Add the grated carrot and chopped bell pepper. Cook for a few more minutes until they are slightly tender. Remove from heat and set aside.
  2. Prepare the Potato Base:
    • In a large bowl, mix the grated potatoes with a pinch of salt. Let it sit for a few minutes, then squeeze out the excess moisture using a clean kitchen towel or cheesecloth.
    • Spread the grated potatoes evenly in the bottom of a greased Airfryer-safe baking dish.
  3. Prepare the Batter:
    • In another bowl, whisk together the eggs and milk.
    • Add the wholemeal flour and baking powder to the egg mixture, stirring until well combined.
    • Mix in the sautéed vegetables and chopped chives. Season with salt to taste.
  4. Assemble the Casserole:
    • Pour the batter over the grated potatoes in the baking dish, spreading it out evenly.
    • Sprinkle the grated cheese on top of the batter.
  5. Cook in the Airfryer:
    • Preheat your Airfryer to 180°C (350°F).
    • Place the baking dish in the Airfryer basket.
    • Cook for 25-30 minutes, or until the top is golden brown and the casserole is set. You can check the doneness by inserting a toothpick or knife into the center; it should come out clean.
  6. Serve:
    • Let the casserole cool slightly, then cut it into squares and serve warm.

Enjoy your Airfryer Potato and Cheese Casserole Squares! They are a healthy and tasty option for any meal. Let me know how they turn out or if you need any further modifications.

Nutrition Information (per serving):

  • Calories: 180
  • Total Fat: 8g
    • Saturated Fat: 3g
    • Trans Fat: 0g
  • Cholesterol: 70mg
  • Sodium: 220mg
  • Total Carbohydrates: 22g
    • Dietary Fiber: 3g
    • Sugars: 2g
  • Protein: 7g
  • Vitamin A: 35% DV
  • Vitamin C: 25% DV
  • Calcium: 15% DV
  • Iron: 8% DV

Notes:

  • Potatoes: Provide most of the carbohydrates and some of the dietary fiber.
  • Cheese: Contributes to the protein, fat, and calcium content.
  • Eggs: Add protein and cholesterol.
  • Wholemeal Flour: Adds to the fiber and carbohydrate content.
  • Vegetables (Carrot, Onion, Pepper): Contribute to the vitamin A, vitamin C, and overall nutritional value.
  • Milk: Adds to the protein and calcium content.

Adjustments can be made depending on the specific brands and types of ingredients used. For more precise nutritional information, you can use a nutrition calculator or app by entering the exact quantities and brands of ingredients you are using.