Here’s another easy chicken air fryer recipe to add do your rotation. Made with mince, panko breadcrumbs and a zucchini, these little rissoles are great for dinner with a salad. The next day you can pop them into a bread roll with your favorite accompaniments for a quick lunch.
- 500g chicken mince
25g (1/2 cup) panko breadcrumbs
- 40g (1/2 cup) finely grated parmesan
- 3 green shallots, thinly sliced
- 2 garlic cloves, crushed
- 1 egg, lightly whisked
- 1 zucchini , coarsely grated
Honey mustard dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp honey
Combine mince , breadcrumbs , parmesan , shallot , garlic and egg in a large bowl. Squeeze excess liquid from the zucchini and add to the bowl. Season and mix until well combined.
Shape 1/4 cupfuls of the mixture into 10 balls. Place onto a lightly oiled tray and gently press out to 7cm rounds. Cover and place in the fridge for 30 minutes to chill.
Spray the rissoles and air fryer basket with oil . Cook at 180°C for 10 minutes or until golden and cooked through (see note).
For the dressing, whisk the oil, juice , mustard and honey in a small bowl until well combined.
Serve the rissoles drizzled with the dressing.