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Cool Chicken Croquettes

Cool Chicken Croquettes


INGREDIENTS (4 Servings)

1 pound ground chicken

1 egg, beaten

Salt and black pepper to taste

1 cup oats, crumbled

½ tsp garlic powder

1 tbsp parsley

DIRECTIONS (Prep + Cook Time: 20 minutes)

Preheat air fryer to 360 F. Rub chicken with garlic, parsley, salt, and pepper. In a bowl, add beaten egg. In a separate bowl, add crumbled oats. Form croquettes out of the chicken mixture and dip in egg, and then in oats until coated. Place the nuggets in your fryer’s basket. Cook for 10 minutes, shaking once.

Cheesy Onion Rings

INGREDIENTS (2 Servings)

1 onion, peeled and sliced into 1-inch rings

¾ cup Parmesan cheese, shredded

2 medium eggs, beaten

1 tsp garlic powder

A pinch of salt

1 cup flour

1 tsp paprika powder

DIRECTIONS (Prep + Cook Time: 20 minutes)

Add eggs to a bowl. In another bowl, mix cheese, garlic powder, salt, flour, and paprika. Dip onion rings in egg, then in the cheese mixture, in the egg again, and finally in the cheese mixture. Add the rings to the basket and cook them for 8 minutes at 350 F. Serve with a cheese or tomato dip.

Cod & Fennel Platter

INGREDIENTS (2 Servings)

2 black cod fillets

Salt and black pepper to taste

1 small fennel bulb, sliced

½ cup pecans

2 tsp white balsamic vinegar

2 tbsp olive oil

DIRECTIONS (Prep + Cook Time: 20 minutes)

Preheat air fryer to 400 F. Season fillets with salt and pepper and drizzle some olive oil on top. Place in the air fryer basket and cook for 10 minutes, flipping once halfway through; remove to a plate. Add pecans and fennel slices to the air fryer basket. Drizzle olive oil over and season with salt and pepper. Slide in and cook for 5 minutes. When ready, add balsamic vinegar and oil to the mixture, season with salt and pepper. Pour over the fish and serve.

Smoked Trout Frittata

INGREDIENTS (4 Servings)

2 tbsp olive oil

1 onion, sliced

1 egg, beaten

6 tbsp crème fraiche

½ tbsp horseradish sauce

1 cup smoked trout, diced

2 tbsp chopped fresh dill

DIRECTIONS (Prep + Cook Time: 25 minutes)

Preheat air fryer to 350 F. Heat oil in a frying pan over medium heat. Add onion and stir-fry until tender, about 3 minutes. In a bowl, mix egg, crème Fraiche, and horseradish. Add cooked onion and trout, and mix well. Pour the mixture in a greased baking pan and cook in the air fryer for 14 minutes. Serve.

Baby Octopus Hearty Salad

INGREDIENTS (4 Servings)

1 lb baby octopus, thoroughly cleaned

2 tbsp olive oil

2 garlic cloves, minced

1 ½ tbsp capers

1 ¼ tbsp balsamic vinegar

2 tbsp parsley, chopped roughly

1 baby fennel, chopped

1 cup sun-dried tomatoes, chopped

1 red onion, sliced

10 oz arugula

Salt and black pepper to taste

¼ cup chopped Halloumi cheese

1 red chili, minced

DIRECTIONS (Prep + Cook Time: 60 minutes)

Cover baby octopus with water in a pot and bring to a boil over medium heat; simmer for 40 minutes. Drain, cool, and cut the octopus into bite-sized pieces. Transfer to a bowl and add in garlic and olive oil; toss to coat. Leave to marinate for 10 minutes. Preheat air fryer to 390 F. Place the octopus in the fryer basket and cook for 6 minutes, shaking once. In a salad mixing bowl, add capers, halloumi, chili, tomatoes, olives, parsley, red onion, fennel, octopus, arugula, and balsamic vinegar. Season with salt and pepper and mix well. Serve.

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