You know those recipes that are born a bit by chance and then immediately make you wonder “why didn’t I make these sooner”? These bean and potato skewers in the air fryer are exactly that: simple, light, crispy outside and soft inside, perfect when you want to put something different on the table without complicating your life. They are made with a few ingredients, are super versatile and everyone likes them — grown-ups, kids and even those who usually turn up their noses at legumes. 😅
The air fryer makes them golden and flavorful without using much oil. One of those clever ideas that save dinner and also look great when served. 😊
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 16 Minutes
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 potatoes
- 250 g cooked cannellini beans
- 1 egg
- 2 tablespoons breadcrumbs
- spices to taste (I use paprika and oregano)
- salt
- breadcrumbs
- parsley
- salt
- lemon zest
- extra virgin olive oil
Tools
- 1 Cutting board cutting board
- 1 Air fryer air fryer
- 1 Skewers skewers
Steps
In a bowl place the well-drained beans and mash them, add the potatoes and mash them with a fork.
Add the egg, the breadcrumbs, the spices and the salt.
Mix until you obtain a moldable mixture, similar to meatball mixture.
Take small portions and shape oval meatballs.
Thread them onto the skewers.
On a plate add breadcrumbs, parsley and lemon zest. Mix and coat the meatballs.
Place them on the air fryer tray or in its basket and lightly spray them with oil.
Cook 16 minutes at 374°F, turning them halfway through.
They should become golden and slightly crispy.
✨Tasty variations
Spiced: add curry or cumin.
Cheesy: insert a small cube of scamorza cheese inside each little meatball.
Vegan: use just starch and gluten-free breadcrumbs.
Extra crispy: coat them in a mixture of breadcrumbs + crushed cornflakes.
FAQ (Questions and Answers)
Can I use other legumes instead of beans?
Yes, you can replace them with chickpeas, lentils or a mix of already cooked legumes. The important thing is that they are well drained and mashed to obtain a compact dough.
How do I prevent them from falling apart while cooking?
Make sure the mixture is moldable: if it’s too soft, add a little more breadcrumbs; if too dry, add a tablespoon of water or a drizzle of oil. Compact each little meatball well before threading it.
Can I prepare them in advance?
Of course! You can form the skewers and keep them in the fridge for 24 hours, or freeze them already ready and cook them directly from frozen, increasing the time by 3–4 minutes.
Can they be made without eggs?
Yes, just replace the egg with 1 tablespoon of cornstarch or chickpea flour. It works great and makes them even lighter.
