Here’s another easy chicken air fryer recipe to add to 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 favourite accompaniments for a quick lunch.
- 500g Coles RSPCA Approved 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 500g Coles RSPCA Approved Chicken Mince, 25g (1/2 cup) panko breadcrumbs, 40g (1/2 cup) finely grated parmesan, 3 green shallots, thinly sliced, 2 garlic cloves, crushed and 1 egg, lightly whisked in a large bowl. Squeeze excess liquid from the 1 zucchini, coarsely grated 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 2 tbsp olive oil. Cook at 180°C for 10 minutes or until golden and cooked through (see note).
- For the dressing, whisk the oil, 1 tbsp lemon juice, 1 tbsp Dijon mustard and 1 tbsp honey in a small bowl until well combined.
- Serve the rissoles drizzled with the dressing.
