- 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
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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