Ingredients (makes ~8 rissoles)
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1 lb (450g) ground chicken
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1 small onion, finely chopped
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1 garlic clove, minced
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½ cup breadcrumbs (plus extra for coating)
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1 egg
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2 tablespoons fresh parsley, chopped
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon paprika or chili flakes (optional)
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Cooking spray or a little olive oil
Instructions
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Mix the filling:
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In a bowl, combine ground chicken, onion, garlic, breadcrumbs, egg, parsley, salt, pepper, and paprika.
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Mix until well combined.
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Shape the rissoles:
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Take about 2 tablespoons of the mixture and form into small patties (like thick coins).
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Optional: roll each patty lightly in extra breadcrumbs for a crispier exterior.
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Preheat air fryer:
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375°F (190°C) for 3–5 minutes.
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Cook:
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Place rissoles in a single layer in the air fryer basket. Spray lightly with cooking spray or brush with oil.
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Cook 12–15 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).
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Serve:
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Enjoy with a salad, mashed potatoes, or dipping sauce.
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💡 Tips:
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Don’t overcrowd the air fryer basket—cook in batches if needed.
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You can add grated cheese, herbs, or finely chopped vegetables to the mixture for extra flavor.
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Serve immediately for the crispiest texture.
If you want, I can give a “super-crispy, golden-brown air fryer version with cheesy center” that’s basically irresistible. Do you want me to do that?