Air fryer chicken rissoles

• 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.