Air-Fryer Chicken & Zucchini Rissoles
Minced chicken mixed with grated zucchini, onion, breadcrumbs, parmesan, and herbs — shaped into oval rissoles and air-fried at 200°C until golden. The Australian patty-and-mash standard, refreshed with hidden vegetable and a quick sweet-chilli glaze.
The rissole is the Australian patty — minced meat (chicken, beef, or lamb) mixed with onion, breadcrumbs, herbs, an egg to bind, formed into ovals about the size of small potatoes, pan-fried until crusty on the outside, served with mashed potato and peas. It's a school- canteen lunch, a Wednesday night dinner, a meal-prep staple. Every Australian household has its own ratio.
This version adds grated zucchini to the chicken mince — the moisture keeps the rissoles from drying out (chicken mince is notoriously quick to go dry), and a young child probably won't notice. The air fryer gives you the same browned crust as a pan without the splatter, and you can cook 8 rissoles at once instead of 4.
The brush of sweet chilli sauce at the end is the optional flourish — glossy, slightly hot, makes the rissoles look intentional rather than utilitarian.
The photo shows them piled in a black ceramic bowl: golden brown, visible flecks of green zucchini and herbs in the dough, sweet chilli sauce glazing the tops. A weeknight dinner that doesn't apologise for being a weeknight dinner.
Method
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01
Squeeze the zucchini
Grate the zucchini, place in a clean tea towel, and squeeze hard to
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02
Mix
In a large bowl, combine chicken mince, squeezed zucchini, grated
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03
Shape
Divide the mixture into 8 portions. Shape each into an oval rissole
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04
Air fry
Heat the air fryer to 400°F (200°C). Spray the rissoles with olive
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05
Glaze (optional)
Mix sweet chilli and soy sauce. In the last 2 minutes of cooking,
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06
Serve
Pile onto a serving dish. Spoon over any remaining glaze. Serve with