Air Fryer Baked Sweet Potato Pancake with Cheese
Easy Air Fryer Sweet Potato Pancake with Scallions and Cheese Using Fridge Ingredients
When you open the fridge and can’t decide what to cook, eggs are always the first thing that comes to mind! This time, I’ve used up some sweet potato I bought a while ago for a diet. It’s a delightful sweet potato and egg pancake topped generously with cheese and fragrant scallions, perfect for a simple yet satisfying meal or snack.
Ingredients- 3 eggs
- 1/6 small sweet potato
- 3 stalks scallions
- 2 handfuls shredded mozzarella cheese (about 100g)
- 1 slice processed cheese
- A pinch of dried parsley
- A little olive oil
Cooking Instructions
Step 1
Preparing the sweet potato is simple! First, wash the sweet potato thoroughly. Then, microwave it for about 7 minutes until softened. Cut it in half and scoop out the seeds and stringy insides with a spoon. Adjust the microwaving time depending on the size of your sweet potato and your microwave’s power.
Step 2
Now, let’s slice the sweet potato for the pancake. Cut it into bite-sized, flat pieces as desired. You can also cut them smaller if you prefer.
Step 3
We’ll pre-cook the sweet potato using an air fryer. Place the sliced sweet potato in the air fryer basket and cook for about 10 minutes. If you’re using a mini sweet potato, you might only need about 5 minutes. This step helps enhance the sweet potato’s natural sweetness.
Step 4
This step is essentially the same as step 1. Slice the sweet potato thinly for the sweet potato and egg pancake. If you want to save time, you can slice it in advance.
Step 5
Wash the scallions and chop them finely. The fresh flavor of scallions will add wonderful depth to the egg pancake. I’ve used a generous amount as they’re particularly tasty right now. For one pancake, about 3 stalks should be enough.
Step 6
Crack 3 eggs into a bowl. Add a pinch of salt. Whisk the eggs thoroughly with a fork or whisk until the yolks and whites are well combined.
Step 7
Heat a frying pan over medium-low heat and lightly coat it with olive oil. Place the sliced sweet potato in the pan and cook for a couple of minutes on each side until lightly golden and tender.
Step 8
Once the sweet potato slices are nicely browned, carefully pour the whisked egg mixture over them. Swirl the pan gently to ensure the egg mixture covers the sweet potato evenly.
Step 9
Sprinkle half of the chopped scallions evenly over the egg mixture. Cover the pan with a lid and cook over medium-low heat until the egg is set. Keep an eye on the heat to prevent burning.
Step 10
When you see the edges of the egg pancake starting to cook and set, carefully flip it over. Be gentle to avoid breaking the pancake. Make sure it doesn’t stick to the bottom of the pan.
Step 11
From this point, you have two options to finish. You can either melt the cheese directly in the frying pan or transfer the pancake to a plate and use a microwave. I chose the microwave method for speed. If you finish in the pan, add the cheese after flipping, cover, and cook on low heat until the cheese melts.
Step 12
Generously sprinkle the shredded mozzarella cheese over the pancake. Scatter the remaining scallions on top. Tear the processed cheese into pieces and place them over the pancake. Finish with a sprinkle of dried parsley for extra flavor and visual appeal. I decided to use the microwave to melt the cheese faster than continuing on the stovetop.
Step 13
Carefully transfer the sweet potato and egg pancake from the frying pan to a large plate. Microwave it for about 8 minutes. This will result in a wonderfully gooey, cheesy, and warm sweet potato pancake. Adjust the microwaving time according to your preference.
