Air Fryer Brussels Sprout and Millet Bites with Feta Center, Lemon Yogurt Dip, and Crunchy Hazelnuts

Instructions

1. 1

   1. Preheat the air fryer to 375 °F / 190 °C for 3 minutes.

2. 2

   2. Place the finely chopped Brussels sprouts in a large bowl with the red onion, garlic, 10 g chopped parsley, all of the lemon zest, 1 tablespoon olive oil, salt, black pepper, and ground cumin. Mix well.

3. 3

   3. Add the cooked millet, breadcrumbs, and beaten egg to the bowl. Crumble 30 g of feta into the mixture and stir until you have a moist mixture that can be compacted with your hands.

4. 4

   4. Cut the remaining 60 g feta into 12 small cubes. Divide the mixture into 12 equal portions. Take each portion, flatten it in your palm, place a feta cube in the center, and close it up to form a compact ball or croquette.

5. 5

   5. Brush or spray the air fryer basket with a little of the remaining olive oil. Arrange the bites in a single layer, leaving space between them, and brush the tops with the rest of the oil.

6. 6

   6. Cook the bites at 375 °F / 190 °C for 12 to 15 minutes, turning them carefully halfway through, until golden and firm.

7. 7

   7. While they cook, make the dip by mixing the Greek yogurt with the 30 g feta reserved for the sauce, the juice of half the lemon, and the remaining 2 g chopped parsley. Mash with a fork until you get a rustic creamy dip.

8. 8

   8. Serve the bites hot with the lemon yogurt dip on the side. Finish with the toasted chopped hazelnuts on top and, if you like, a few drops of the remaining lemon juice.