Ina large-sized bowl of cold water, soak the shredded potatoes and set aside for about 15-20 minutes.
Through a colander, drain the potatoes and rinse under cold running water.
Again, drain the potatoes completely.
In a microwave-safe bowl, place the shredded potatoes and microwave on high for about 4-5 minutes, stirring after every 1minute.
Remove from the microwave and place the potatoes onto a paper towel-lined baking sheet.
With more paper towels, pat dry the potatoes completely.
In a bowl, place the potatoes, breadcrumbs, onion powder, garlic powder, 1 teaspoon of salt and black pepper and mix until well blended.
With a spoon, place the potato mixture onto a parchment paper-lined baking sheet and then shape each into a patty.
Refrigerate the baking sheet for about 20minutes.
Grease the Air Fryer Basket with cooking spray and then slide inside.
Adjust the temperature of Air Fryer to 360 °F to preheat for 5 minutes.
After preheating, arrange the pancakes into the greased Air Fryer Basket in a single layer.
Slide the basket into Air Fryer and set the time for 5 minutes.
While cooking, flip the pancakes once halfway through.
After cooking time is finished, remove the pancakes from Air Fryer and transfer onto a platter.
Sprinkle with the remaining salt and serve immediately.