Crispy Air-Fried Potato Pancakes - Live Learn Lovewell

Ingredients

• 2 medium potatoes, scrubbed, peeled. This should be about 2 cups of shredded potatoes.
• 1 small white onion, finely diced
• 2 scallions, cut
• 1 egg
• 1 tbsp breadcrumbs, panko, or flour
• 1 tsp parsley
• 1 tsp salt
• 1/3 cup Greek yogurt (nonfat or whole is completely up to you)
• 1/2 lemon, juiced
• 2 tbsp capers if desired
• Grate the potatoes on a wide box grater. This will give you larger potato slivers, which will maximize the crunch.
• Combine the diced onion and potatoes being careful not to break the potato shreds.
• Whisk the scallions, eggs, breadcrumbs, parsley, and salt together.
• Add the egg mix to the onion-potato combo.
• Form small patties with your hands and brush a little bit of oil onto each.
• Air fry for 12-15 minutes at 425F or roast in the oven for 15-18 minutes at 425F, flipping them over about halfway through.
• Make the sauce by simply combining Greek yogurt with lemon juice. Add capers if you like.
• Voila!