15
1. Put the rice, water and salt into a medium saucepan. Bring to a boil,
stirring occasionally. Once rice comes to a boil, cover and reduce
heat to a simmer until all the water has been absorbed and the rice
is tender (follow package instructions for timing). Allow to fully cool.
2. In a small bowl, combine the egg, Pecorino, ricotta, parsley and
pepper. While mixing and fluffing the rice with a spoon, mix in the
egg and cheese mixture. Spread the rice onto a parchment paper-
lined baking sheet. Refrigerate for at least 30 minutes.
3. Once the rice has chilled, use slightly wet hands and scoop
3 tablespoons (45 ml) of rice into a ball. Repeat with remaining rice.
Stuff each ball with one piece of the mozzarella and re-form if
necessary.
4. Place the AirFryer Basket onto the Baking Pan and coat with
nonstick spray.
5. Put the breadcrumbs into a small bowl. Gently toss each rice ball
into the breadcrumbs and transfer to the basket. Spray or brush
liberally and evenly with oil.
6. Place assembled basket/pan into oven in the upper rack position.
Set to AirFry at 350ºF (180°C). Cook rice balls until evenly golden,
about 15 to 20 minutes.
7. Serve immediately, with marinara sauce on the side.
Nutritional information per rice bite:
Calories 269 (41% from fat) • carb. 17g • pro. 15g • fat 10g • sat. fat 2g
chol. 90mg • sod. 500mg • calc. 106mg • fiber 1g
Coconut Shrimp
Serve with a curried mayonnaise for some fun hors d’oeuvres.
Makes about 3 to 4 small bite servings
¾
pound (340 g) shrimp
½
teaspoon (2.5 ml) kosher salt
½
cup (125 ml) unbleached, all-purpose flour
1
large egg, beaten
1
cup (250 ml) panko breadcrumbs
½
cup (125 ml) shredded coconut
Nonstick cooking spray
Olive oil, for spraying or brushing
1. Season the shrimp evenly with salt.
2. Set up 3 containers for dredging – one with flour, one with egg
and the third with the panko and coconut mixed together.
3. Dip each shrimp in the flour, shaking off any excess. Next dip in
the egg and then finally coat well with the panko mixture.
4. Place the AirFryer Basket onto the Baking Pan and coat with
nonstick spray. Liberally spray or brush the shrimp on both sides
with olive oil. Place in the oven in the upper rack position. Set to
Airfry at 375°F (190°C). Cook for about 5 minutes per side, or until
golden brown.
5. Serve immediately.
Nutritional information per serving (based on 4 servings):
Calories 294 (56% from fat) • carb. 21g • pro. 12g • fat 19g • sat. fat 16g
chol. 71mg • sod. 657mg • calc. 39mg • fiber 5g
Crab Cakes
This showstopper dish can be served either as an appetizer or a first
course. The size of the crab cakes can always be adjusted.
Makes about 18 crab cakes (appetizer/hors d’oeuvre size)
Nonstick cooking spray
1
teaspoon (5 ml) olive oil
1
medium red bell pepper, finely diced
1
jalapeño pepper, seeded and finely diced
3
green onions, thinly sliced
