Crispy Swiss Chard and White Bean Rolls in the Air Fryer with Smoky Red Pepper Cream

Instructions

1. 1

   Bring water to a boil in a wide pot. Submerge the Swiss chard leaves for 30 to 45 seconds, transfer them to cold water, and dry well. Carefully trim any very thick part of the center rib so the leaves can roll without tearing.

2. 2

   Heat 15 ml olive oil (1 tbsp) in a skillet over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the garlic, cumin, oregano, 2 g salt (about 1/3 tsp), and 1 g black pepper (about 1/4 tsp); cook 30 seconds more.

3. 3

   In a bowl, lightly mash the white beans with a fork. Add the cooked rice, onion mixture, mozzarella, and parsley. Mix until you have a compact filling.

4. 4

   Place one Swiss chard leaf on a board. Put a portion of filling on the wider end, fold the sides inward, and roll up gently but firmly. Repeat with all 8 leaves.

5. 5

   Preheat the air fryer to 375°F (190°C) for 3 minutes.

6. 6

   Place the beaten egg in a shallow bowl and the panko in another. Dip each roll first in the egg and then in the panko for a light coating. Brush or spray with the remaining 15 ml olive oil (1 tbsp).

7. 7

   Arrange the rolls in the air fryer basket in a single layer. Cook at 375°F (190°C) for 10 to 12 minutes, turning halfway through, until golden and crisp.

8. 8

   Meanwhile, make the cream: blend the roasted red pepper, Greek yogurt, lemon juice, smoked paprika, 3 g salt (about 1/2 tsp), and 1 g black pepper (about 1/4 tsp) until smooth.

9. 9

   Serve the rolls hot with the smoky red pepper cream underneath or on the side.