Air fryer chicken rissoles

Air fryer chicken rissoles

Rissoles prepared in an air fryer have a crispy exterior and a soft, juicy interior, making them not only less fattening but also incredibly tasty. These chicken-y, cheesy, taste bombs with mostly concealed zucchini are going to quickly become a family favourite, especially during the hot months when it seems like too much work to turn on the stove, even for basic pan-frying.

To be honest, I was sceptical about air fryers. What was all the fuss about, considering how many devices come and go (I’ll sell my churros maker to the highest bidder)? I then began experimenting with it. They save half of the cooking periods, which makes them far more energy-efficient than using the oven, and I adore that they’re a secure method to get kids involved in meal preparation and reheating.

Components Air fryer chicken rissoles

  1. 500g Coles Chicken Mince with RSPCA Approval
  2. 25g, or half a cup, of panko crumbs
  3. 40g, or half a cup finely grated Parmesan cheese,
  4. three thinly sliced green shallots, t
  5. wo cloves of garlic,
  6. one egg, and a gentle whisk
  7. One zucchini, finely shredded
  8. Dressing with honey mustard
  9. Two tablespoons of olive oil
  10. One tablespoon of lemon juice
  11. Honey and Dijon mustard, one tablespoon each

INSTRUCTION FOR Air fryer chicken rissoles

  • Display the amount of each ingredient.
  • Step 1: In a large bowl, combine mince, breadcrumbs, parmesan, shallot, garlic, and egg. Add the zucchini to the bowl after squeezing out any extra juice. Once mixed, whisk in the seasoning.
  • Step 2: Form 10 balls out of 1/4 cupfuls of the mixture. Transfer to a lightly oiled tray, then carefully press into rounds that measure 7 cm. To cool, cover and refrigerate for half an hour.
  • Step 3: Mist the air fryer basket and rissoles with oil. Cook for 10 minutes at 180°C, or until cooked through and golden (see note).
  • Step 4: To make the dressing, thoroughly mix the oil, juice, mustard, and honey in a small basin.
  • Step 5: Drizzle the rissoles with the dressing before serving.

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