Air fryer mushroom and chestnut stuffing balls

Method

1. Pour the milk into a shallow bowl and soak the bread, turning it over after about 5 minutes.
2. Meanwhile, heat a large frying pan over a medium-high heat. Add the mushrooms and cook for 5-6 minutes until golden and sticking to the pan, then add 1 tsp oil. Fry for 2 minutes, then tip into a food processor.
3. Return the pan to the heat and add the remaining tsp oil, the onion and a pinch of salt. Cook for 10 minutes or until soft and turning gold, then add the garlic, miso and rosemary and cook for 1 minute more.
4. While the onions cook, squeeze out the bread and add it to the food processor along with the chestnuts. Pulse to a coarse paste, then scrape into a bowl. Add the onion mixture, lemon zest and ground almonds. Season with the salt and pepper.
5. Scoop the mixture into equal plum-sized balls and roll in the palms of your hands until evenly round. Sit them on a tray and chill for at least 2 hours.
6. Heat the air fryer to 170°C. Put the stuffing balls inside, leaving space between them (cook in batches if you need to). Cook for 15 minutes, turning halfway, until golden.