The cotechino is a typical dish in our homes, especially for New Year’s. Today we will see how to make cotechino special in an original, simple, and very tasty version. The potato and cotechino cakes are very easy to make and will require a few simple ingredients. We will serve them on a bed of cream of mashed potatoes to make them even more delicious and tasty, and we will cook them in an air fryer for even faster cooking. Alternatively, they can be easily cooked in the oven. The potato and cotechino cakes will please everyone, even the little ones. They will look great on the table and are ideal for celebrating during the New Year’s dinner or on the first of January of the new year. Let’s see the step-by-step recipe together.
Also check out these perfect recipes for New Year’s:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3 cakes
- Cooking methods: Air Frying
- Cuisine: Italian
Ingredients
- 3 medium potatoes
- 1 mini cotechino (350 g (12 oz))
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
- to taste breadcrumbs
- to taste chopped pistachios
- 2 medium potatoes
- 2/3 cup milk (lactose-free*)
- to taste salt
- to taste nutmeg
Tools
- Air Fryer
Steps
Place the cotechino in cold water inside its package and cook it for 20 minutes from boiling (follow the instructions on the package). I used a mini cotechino of 350 g (12 oz), but a regular size is fine too; in this case, use half for the recipe. Once cooked, let it cool outside of the package.
Meanwhile, boil 5 medium potatoes. They can be cooked in boiling water or steamed. Place 3 potatoes in a bowl, mash them and add a pinch of salt, pepper, and a drizzle of oil, then mix well. Reserve the other 2 potatoes to make a cream.
Once the cotechino has cooled, remove its casing and cut it first into slices and then into cubes. Use part of it inside the cakes and set aside some for decoration.
Take the aluminum molds and spray them with evo oil spray, then add some breadcrumbs; this way, the cakes won’t stick during cooking. Place a tablespoon of potatoes inside a mold and level well; add some cotechino cubes on top, then another generous tablespoon of potatoes, and seal well. Repeat with the other molds. With these amounts, you will make 3 cakes.
Transfer the cakes into the basket of the air fryer, and drizzle with oil and a sprinkling of breadcrumbs on top. Cook in the fryer at 180°C (355°F) for 15 minutes.
Meanwhile, prepare the cream. In a mixer, place the boiled potatoes, salt, a grating of nutmeg, and the milk. Blend for 1 minute.
Spread a spoonful of potato cream on a serving dish and place the inverted potato cakes on top.
Decorate with chopped pistachios and more cream. Finally, add a few cubes of cotechino on top. And here are the most delicious and tasty potato and cotechino cakes ever.
You can also cook the potato cakes in a preheated oven. In this case, set it to 200°C (390°F) for about 25 minutes, or in a static oven at 210°C (410°F) for 25 minutes.
Tips for you
✔ For this recipe, I used aluminum molds, but silicone molds are also fine. You can find them on Amazon here or the disposable ones here.
✔ I recommend using a BBQ mesh to place directly in the non-stick basket of your air fryer: the mesh protects the non-stick surface of the basket (which will remain like new) and allows the food to cook evenly, allowing air to circulate 360 degrees. You can find it on Amazon by clicking here.
✔ For this recipe, I used the COSORI 4.7 air fryer available on Amazon here.
Don’t miss the latest recipe for 👉 potato stars in the air fryer: one leads to another, and they are very easy to make.
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