Air fryer chicken rissoles

Air fryer chicken rissoles

Prep:45 mins
Cook: 10 mins
Makes :10

Here’s an additional simple Air fryer chicken rissoles 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.

Ingredients For Air fryer chicken rissoles

  1. 500 g Chicken Mince
  2. 25 g or half a cup, of Bread crumbs
  3. Finely grate 40 g (1/2 cup) Parmesan cheese.
  4. Three green shallots cut thinly
  5. two smashed garlic cloves
  6. 1 egg, whisked just enough
  7. One roughly shredded zucchini

For honey mustard dressing

  1. Two tablespoons of olive oil
  2. One tablespoon of lemon juice
  3. One tablespoon Dijon mustard
  4. One tablespoon of honey

Instructions For Air fryer chicken rissoles

  1. In a big bowl, mix together 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.
  2. 10 balls should be formed from 1/4 cupfuls of the ingredients. Transfer to a lightly oiled tray, then carefully press into rounds that measure 7 cm. To cool, cover and refrigerate for half an hour.
  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).
  4. In a separate dish, thoroughly mix the oil, juice, mustard, and honey to make the dressing.
  5. Drizzle the rissoles with the dressing before serving.


  •  The chicken mince found in grocery packets may be fairly moist and tender. Before using, drain and dispose of any liquid that has collected in the packet. If the mixture is too moist to form patties, try adding extra breadcrumbs to help absorb the moisture. But seriously, try to reduce or avoid this as your rissoles will get less juicy the drier the mixture gets!
  • To help you form patties, you’ll need to absorb some of the moisture using breadcrumbs. Instead of using fine normal breadcrumbs, I prefer to use Panko breadcrumbs because they leave the inside of the rissoles softer.The extra-crispy coating that panko, a Japanese
  • breadcrumb, imparts crumbed meals (crumbed tenders, schnitzel, Kiev), makes it popular. You can find it in most large supermarkets on the Asian aisle.
  • If panko is not available, use 2/3 cup normal breadcrumbs as a substitute. Additionally, a reader reported that these were excellent with gluten-free breadcrumbs!



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