Description
Using the chicken and chive rissole as a base we add a ball of our home made garlic butter to the centre and then roll in gluten free crumbs.
The best way to cook these is in the air fryer for 18 – 20 minutes or until cooked and golden brown. You don’t want to press down or flatten the ball as the garlic butter will escape. You can also shallow fry or cook in the oven. It is best to allow it to slightly cool after cooking as the garlic butter will be hot.
