Air fryer recipe · Mains
Vegetable Chop
Beetroot and carrot croquettes with a crisp crumb coat.
- 35 minTotal time
- 180°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 145kcal
- 4.2 gprotein
- 26.4 gcarbs
- 3.1 gfat
- 2.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- beetroot1 medium
- carrot2 medium
- potato2 medium
- peanuts3 tbsp
- cornflour3 tbsp
- breadcrumbs1 cup
Method
Cook the vegetables
Grate and cook the beetroot and carrot in a dry pan until all their moisture has gone. Mix in the mashed potato and roasted peanuts with a little salt. Cooking out the water gives a firm mix that shapes cleanly and won't turn soggy.
Shape
Roll the mix into small logs or ovals of even size, pressing firmly so there are no cracks or loose bits. A tight, uniform shape holds together in the basket and crisps at the same rate all the way through.
Coat
Whisk the cornflour with a little water into a thin slurry. Dip each chop into it, then roll it in the breadcrumbs. The slurry glues the crumbs on so they form an even shell that fries up crisp instead of flaking away.
Rest and spray
Chill the coated chops for 10 minutes, then mist them all over with oil. The rest sets the crumb coat so it stays put, and the light oil spray helps it brown into an even golden crust in the dry heat.
Air fry
Air fry at 180°C for 13 min, turning once, until the crust is golden and crisp and the chops are heated right through to the centre. The single turn browns both sides evenly so no part stays pale or soft.
