CHICKEN rissoles cooked in an airfryer are quick, easy and healthy – and easily become a go-to recipe in any family. PHOTO: HEATHER CARSTON
THE airfryer is now a staple part of my kitchen necessities and I’d not be without it. It’s a healthy way to cook all sorts of things and this recipe is a great way to tempt all taste buds.
A lot does depend on the quality and size of the airfryer, but as with all ovens, you get to know how to use them through practise.
The breadcrumbs I use here are herbed, the same as you would use for stuffing a chicken or crusting a roast.
I like the Gregg’s Homestyle one for this, but any will do as long as it has herbs in it, this helps give a great taste.
Breadcrumbs do two things – they help bind the ingredients together along with the egg and they also will enlarge a small amount of mince to make more – you can add an extra half a cup and an extra egg if your hungry mouths need more than the mince allows for.
Don’t be afraid to tweak – add chili flakes for example, if you like a bit of heat.
Check the cooking from time to time – if you need to turn them over, you can do that once, but generally, the way an airfryer cooks using circulating air, means it should be consistent throughout and it’s best to keep the temperature even by not opening the door.
The best part of these is they are just as nice the next day.
Airfryer chicken rissoles
500g minced chicken
½ C herbed breadcrumbs
½ C finely grated cheese
Three spring onions, thinly sliced
Quarter of red capsicum, finely diced
Two minced garlic cloves
One dsp sweet chilli sauce, more or less
One large egg
One zucchini, coarsely grated
One tbsp dried tarragon
Salt and pepper to taste
Cooking oil or spray
Method:
In a large bowl, mix the mince, breadcrumbs, garlic, cheese, spring onion, capsicum, chilli sauce and lightly beaten egg. Grate the zucchini and squeeze all excess liquid before adding to the bowl.
Add herbs, salt and pepper and mix until well combined.
Shape small handfuls of the mixture into 10 balls, then flatten till slightly bigger than centimetre in height. Place onto baking paper on a tray and chill covered in the fridge for 30 minutes.
Spray the rissoles with cooking oil liberally – if you don’t have cooking oil, be generous in coating the rissoles with oil in your hands. This helps to create that golden top.
Line the airfryer basket with baking paper and slide onto the rack your oven dictates for its airfrying function.
Preheat the airfryer, and cook at 180°C for 10 minutes or until golden and cooked throughout. You can use any sauce of your liking (or not) to serve with these.
