- INGREDIENTS
- 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
INSTRUCTIONS
- Step 1Combine 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.
- Step 2Shape 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.
- Step 3Spray the rissoles and air fryer basket with oil. Cook at 180°C for 10 minutes or until golden and cooked through (see note).
- Step 4For the dressing, whisk the oil, juice, mustard and honey in a small bowl until well combined.
- Step 5Serve the rissoles drizzled with the dressing.
