Add the cannellini, all the condiments and spices and 50-60 grams of flour to start with in a food processor and blend until completely smooth. It might require a few rounds where you push down the mixture with a spatula and blend again.
Stir in the remaining flour and set aside to rest for at least 30 minutes (the mixture will thicken up during this time, so waiting time is important to achieve the perfect shape of the cordon bleu). After this time, the dough should look and feel like a soft short pastry; if it doesn't, add some more flour to the mixture until you reach a consistency that is workable with the hands and just slightly sticky.
Divide the dough into 4 equal parts (you might want to weight the pastry to be precise) and divide each portion into 2. Roll each half to form a ball, then press it flat with the hand on a sheet of parchment paper or film.
Place the vegan ham and cheese slices on one half, then arrange the second half on top and press down the edges to merge and seal the two doughs together.
Pour enough bread or corn flakes crumbs on a flat plate, then coat each cordon bleu evenly.
Spray the bottom of the air fryer with some vegetable oil, then arrange the cordon bleu on the basket, making sure not to overlap them.
Spray some oil on top of the cordon bleu and cook for 15 to 20 minutes at 200°C (390°F), carefully flipping them halfway though and then spray the other side with extra oil as well. The cordon bleu will harden whilst cooking.
Serve the vegan cordon bleu hot with a side of salad of your choice. Alternatively you can serve them in a sandwich or burger bun with a kiss of vegan mayo on each bread half and some lettuce for a refreshing touch.