Air fryer chicken rissoles

Air fryer chicken rissoles

Here’s an additional simple air fryer chicken recipe to add to your repertoire. These mini rissoles, which are made with mince, panko breadcrumbs, and zucchini, go well with a salad for supper. The following day, you can quickly have them for lunch by putting them inside a bread roll along with your preferred toppings.

Recipe by: Tracy Rutherford


  1. 500g Coles Chicken Mince with RSPCA Approval
  2. 25g, or half a cup, of panko crumbs
  3. Finely grate 40g (1/2 cup) parmesan cheese.
  4. Three green shallots, cut thinly
  5. two smashed garlic cloves
  6. 1 egg, whisked just enough
  7. One zucchini, finely chopped, with honey mustard dressing
  8. Two tablespoons of olive oil
  9. One tablespoon of lemon juice
  10. One tablespoon Dijon mustard
  11. One tablespoon of honey


  • 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: Roll the mixture into ten balls using 1/4 cupfuls. 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: Lightly 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 dressing before serving.

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