Step 1

Combine mince, breadcrumbs, parmesan, shallot, garlic and egg in a large bowl. Squeeze excess liquid from the zucchini and add to the bowl. Season and mix until well combined.

Step 2

Shape 1/4 cupfuls of the mixture into 10 balls. Place onto a lightly oiled tray and gently press out to 7cm rounds. Cover and place in the fridge for 30 minutes to chill.

Step 3

Spray the rissoles and air fryer basket with oil. Cook at 180°C for 10 minutes or until golden and cooked through (see note).

Step 4

For the dressing, whisk the oil, juice, mustard and honey in a small bowl until well combined.

Step 5

Serve the rissoles drizzled with the dressing.