Italian chicken rissoles
PREP+ COOK TIME 30 MINUTES SERVES 4
1 Combine chicken, egg, pine nuts, basil, garlic, semi-dried tomatoes and half the breadcrumbs in a medium bowl, then season; mix well. Shape mixture into eight 2cmthick rissoles. Roll rissoles in remaining breadcrumbs to coat lightly. Wrap one strip of prosciutto around each rissole then another to make a cross shape; twist ends to secure. Lightly spray all over with cooking spray.
2 Preheat a 7-litre air fryer to 180°C for 3 minutes.
3 Spray the air fryer basket with cooking spray. Taking care, place rissoles in the basket, cook for 8 minutes, turning halfway through cooking time, or until browned and cooked through.
4 Meanwhile, place rocket, oil, vinegar and parmesan in a medium bowl; toss gently to combine.
5 Serve rissoles with rocket salad.
Cheat's sausage cassoulet
PREP+COOK TIME 40 MINUTES SERVES 4
1 Preheat a 7-litre air fryer to 200°C for 3 minutes.
2 Spray sausages with cooking spray. Taking care, place sausages in air fryer basket, cook for 8 minutes, turning halfway through cooking time, or until browned.
This story is from the Issue 93 edition of The Australian Women's Weekly Food.
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This story is from the Issue 93 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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