Ingredients
10 servings- 500g Chicken Mince
- 25g Panko Breadcrumbs
- 40g 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
Method
-
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 cupful’s 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.
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