In Australia, potato cakes belong in the fish and chip shop just as naturally as the fish itself. They are thick slices of potato in a crispy batter, and in New South Wales they go by the name potato scallops. With this recipe for Australian Potato Cakes in the air fryer, you get the same golden crust and soft potato centre at home – without heating a pot full of frying oil.
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The secret is a thick beer batter of plain flour and cornflour, which the slices are dipped in before being turned in panko. The potatoes are par-boiled so they are tender inside, and the air fryer takes care of the rest at 200 °C. The whole dish is ready in 42 minutes, and the only fat you need is 3 tbsp rapeseed oil for brushing.
Estimated reading time: 4 minutes
Table of Contents
Why I love Australian Potato Cakes in the air fryer
I love potato cakes because they are so simple: potato, batter and salt. Even so, the contrast between the crunchy shell and the soft, almost creamy potato inside is hard to beat. When deep-fried, they turn a little heavy with fat, but in the air fryer you get the crispy surface with far less oil, and the house does not smell of frying afterwards.
The dish is also a good way to use large, all-purpose potatoes. About three potatoes make four servings as a side dish, and you will find all the equipment in a perfectly ordinary kitchen.
Why the batter needs to be thick in the air fryer
In a deep fryer, a thin beer batter sets the moment it hits the hot oil. An air fryer does not work that way. Here, hot air circulates around the slices, and a thin batter has time to run off and drip down into the basket before it sets. That is why the batter is whisked to the consistency of thick yoghurt, and the slices are then turned in panko, which holds the batter in place and gives the crunch that the deep fryer would otherwise have provided. Finally, you dab oil on with a brush so the panko turns golden.
My kitchen test of Australian Potato Cakes
I baked the potato cakes in my Cosori Dual Blaze, where the heating elements above and below the single basket give an even colour on both sides of the slices. At 200 °C for 12 minutes, the coating turned golden brown and crispy, and I carefully turned the slices with a spatula after 6 minutes to get a completely even colour. The potatoes had first been boiled for 5 minutes in salted water, and when I pierced one with a knife, the centre was completely tender.
From the moment the first potato was peeled until the slices were on the table, it took 42 minutes: 25 minutes of preparation and 17 minutes of cooking, of which 12 were spent in the air fryer. If your slices lack colour at the end, give them 1-2 minutes more at the same temperature.
Dab the oil onto the coating with the brush instead of spreading it out. That way the panko stays in place, and the crust turns golden all the way around.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The most common mistake is a batter that is too thin. It looks fine in the bowl, but it drips off the slices into the basket and leaves bare patches, so whisk in the beer a little at a time and stop when the batter is thick and smooth. The next mistake is wet potato slices, because water between the potato and the batter makes the coating slide off. So pat the slices completely dry on kitchen roll, and let them steam off for 5 minutes before dipping them. The third mistake is an overcrowded basket. If the slices lie on top of each other, they steam instead of turning crisp, so lay them in a single layer and bake in two batches instead.
How to serve Australian Potato Cakes
Potato cakes should be eaten while they are piping hot, and a sprinkle of flaky sea salt straight from the basket finishes them off. Here are my best suggestions:
- With fish and chips, lemon wedges and tartare sauce
- Next to fish cakes with remoulade
- As a side with burgers instead of fries
- On their own as a snack with ketchup, which Australians call tomato sauce
- With homemade chicken salt instead of flaky sea salt
Storage and reheating
Potato cakes are best right after baking, but leftovers keep covered in the fridge for up to 1-2 days. Reheat them in the air fryer at 180 °C for 5-7 minutes, until they are crisp and hot again. The microwave makes the coating soft, so I skip it. The dish is not suitable for freezing, as both texture and colour deteriorate.
Australian Potato Cakes show how far a little beer batter and panko can lift an ordinary potato. Serve them at your next fish night, and make an extra batch, because they disappear quickly.
FAQ
There is no difference in the dish itself. They are two names for the same breaded potato slices: in Victoria they are called potato cakes, while in New South Wales they are called potato scallops.
Yes. Ice-cold soda water can replace the beer in the same amount and gives an equally light batter, just with a more neutral flavour. The most important thing is that the liquid is ice-cold.
Chicken salt is the seasoned salt that many Australian fish and chip shops sprinkle over fries and potato cakes. To make your own, mix 2 tbsp flaky sea salt with 1 tsp chicken bouillon powder, ½ tsp paprika and ¼ tsp garlic powder. If the dish is to stay vegetarian, stick to plain flaky sea salt.
Recipe
Australian Potato Cakes in the Air Fryer
Cooking Guide
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Cost of the dish
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Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
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Recommended equipment
- 1 Air fryer
- 1 Vegetable peeler
- 1 Cutting board
- 1 Knife
- 1 Pot
- 1 Slotted spoon
- Paper towel
- 1 Bowl
- 1 Whisk
- 1 Deep plate
- 1 Brush
- 1 Turner
Shopping list
Ingredients
Beer batter
How to make it
Preparation
- Peel 600 g large potatoes, and cut them into slices approx. 1 cm thick.
- Bring a pot of water to the boil with 2 tsp salt. Boil the potato slices for 4-5 minutes, until they are almost tender but still hold their shape.
- Lift the slices out with a slotted spoon and lay them in a single layer on kitchen roll. Pat them completely dry on both sides, and let them steam off for 5 minutes so the batter can stick.
Coating
- Pour 100 g panko breadcrumbs into a deep plate. Dip one potato slice at a time into the beer batter, let the excess drip off, and turn the slice thoroughly in the panko on both sides. Press lightly so the coating sticks well.
- Brush the slices on both sides with 3 tbsp rapeseed oil, but save a little for the basket. Dab the oil on rather than spreading it, so the coating stays in place.
Cooking in the air fryer
- Preheat the air fryer to 200 °C fan.
- Brush the basket lightly with the rest of the oil, and lay the slices in a single layer so they do not overlap. Bake in two batches if there is not room for all of them at once.
- Bake the slices at 200 °C for 12 minutes, and carefully turn them with a spatula after 6 minutes.
- Check that the coating is golden brown and crisp, and that the potato is completely tender when you pierce it with a knife. Give them 1-2 minutes more at 200 °C if they need more colour.
Serving
- Sprinkle 1 tsp flaky sea salt over while the slices are piping hot, and serve them straight away.
Our notes for the recipe
Par-boil the slices until they are almost tender, and pat them completely dry so the batter sticks. The batter needs to be thick: a thin beer batter sets immediately in the deep fryer, but in the air fryer it runs off before it has time to set. The panko holds the batter in place, and the oil creates the golden, crispy crust. Variation:
Make your own chicken salt, just like in the Australian fish and chip shops: Mix 2 tbsp flaky sea salt with 1 tsp chicken bouillon powder, ½ tsp paprika and ¼ tsp garlic powder. Ice-cold soda water can replace the beer and gives an equally light batter with a more neutral flavour. Serving:
Serve potato cakes as a side with fish and chips, fish cakes or burgers, or on their own as a snack with ketchup and lemon wedges. In New South Wales they are called potato scallops. Portion size:
If your air fryer is smaller, you can make the dish in two batches.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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