Air-fryer Chicken Rissoles have a crispy exterior and a juicy, tender inside in addition to having less fat. They are also incredibly tasty. These rissoles with zucchini will soon become a family favorite, especially during the summer months when it seems like too much work to even turn on the stove for basic pan-frying.
WHY WE LOVE THIS RECIPE:
- These chicken rissoles made in an air fryer are incredibly adaptable.
- In the summer, serve with salad and honey mustard dressing; in the winter, serve with mashed potatoes and gravy.
- They may also be served with sweet potato chips on burger buns with air-fried bacon and aioli.
STATS:
- Calories: 220 kcal
- Preparation time: Fifteen minutes
- Serving size: 2–3 rissoles
- Cook time: 12–15 minutes
- Cuisine: Australian-inspired
- Total time: 30 minutes
- Course: Main
- Diet: High-protein
- Serving: 4
EQUIPMENT:
- Air fryer
- Mixing bowl
- Grater
- Knife
- Chopping board
- Measuring cups
INGREDIENTS:
- 1 lb. minced chicken
- ½ cup panko breadcrumbs
- ½ cup parmesan
- 3 green shallots
- 2 garlic cloves
- 1 egg
- 1 zucchini
INGREDIENT NOTES:
CHICKEN MINCE:
- A cheap and low-fat ingredient is chicken mince. This provide the light taste which make it perfect for kid-friendly dishes. Check out these recipes for chicken mince that are suitable for the whole family.
PANKO BREAD CRUMBS:
- Japanese bread that has been flaked and dried to create big “crumbs” is used to make panko breadcrumbs. They are perfect for coating and then frying food, but they also work well as a binder, absorbing extra moisture to make the chicken rissoles crisp.
PARMESAN CHEESE:
- In addition to serving as a binder to keep the air fryer rissoles together, finely grated parmesan gives a delightful salty bite.
ZUCCHINI:
- In addition to supplying fiber and antioxidants to this nutritious dish, the shredded zucchini is what gives these rissoles their soft texture.
GREEN SHALLOTS:
- You can add the same oniony taste to your chicken rissoles without cooking off onions by using finely sliced green shallots.
INSTRUCTIONS:
- Mix mince, breadcrumbs, parmesan, shallot, garlic, and egg in the vessel.
- Squeeze the extra juice then add the zucchini to the vessel. Add seasoning and stir till thoroughly blended.
- Form the ten meatballs from this mixture.
- Transfer to a tray that has been lightly greased, and then carefully press out into 7cm circles.
- Cover the mixture and chill for ½ hour.
- Apply oil to the air fryer basket and add the rissoles in it.
- Cook for ten minutes at 180°C till golden.
- Serve them.
TIPS:
- Cook the rissoles in batches, so they crisp well.
- We have to properly squeeze the zucchini to release the water content.
- Lightly oil these rissoles to make them crisp.
- You can chill the mixture for ten minutes to avoid sticking them.
STORAGE INFORMATION:
FRIDGE:
- Add them to the tight vessel and store for 3 days.
FREEZER:
- Freeze the uncooked or cooked rissoles in the vessel for 2 months.
FAQs:
How can the extra liquid from the zucchini be removed?
- It is important to squeeze the moisture from the zucchini. There are two methods for doing this. Grate the zucchini finely, then compress it with your hands over a sink. Alternatively, you might put the zucchini in a strainer and press down with a spoon to extract the juice, or you could put it in a fresh tea towel and squeeze.
What caused my rissoles to crumble?
- There may occasionally be some extra liquid at the bottom of the bag of chicken mince; if this is the case, be careful to drain it out. It’s crucial to let the rissoles “rest” in the refrigerator for half an hour, in addition to not draining the extra water from the zucchini. As a result, they become firmer, and the egg’s fat solidifies.
How can we make them gluten-free?
- Use gluten-free breadcrumbs instead of panko crumbs to make them gluten-free.
NUTRITIONAL INFORMATION:
Calories: 220 kcal
Protein: 24 g
Total carbs: 8 g
Net carbs: 7 g
Fiber: 1 g
Fat: 10 g
Serving: 4 servings
Sodium: 320 mg
Potassium: 350 mg
Calcium: 180 mg
Iron: 1.5 mg
Vitamin A: 120 µ
Serving size: 2–3 rissoles