Description
These Chicken Rissoles are flavorful and juicy patties made with ground chicken, grated vegetables, cheese, and seasoned with parsley, salt, and pepper. Cooked in a pan until golden brown, they are a perfect tasty snack or meal served with ketchup for dipping.
Ingredients
Scale
Main Ingredients
- 500g / 1 lb chicken mince (ground chicken), excess liquid drained and discarded
- 1 medium carrot, grated on a shallow angle
- 1 medium zucchini, grated on a shallow angle
- 1 egg
- 1 1/2 cup Colby cheese, shredded (or cheddar, tasty, Monterey Jack)
- 3/4 cup panko breadcrumbs
- 1 tbsp finely chopped parsley (optional)
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 2 tbsp canola oil
- Ketchup – for dipping
Instructions
- Preheat the oven: Set your oven to 100°C/210°F (all oven types) to keep the cooked rissoles warm later. Place a rack over a tray for resting the cooked patties.
- Prepare the rissole mixture: In a bowl, combine the chicken mince, grated carrot, grated zucchini, egg, shredded cheese, panko breadcrumbs, chopped parsley, salt, and pepper. Mix thoroughly using a wooden spoon until all ingredients are well incorporated.
- Form the patties: Wet your hands to prevent sticking. Measure just shy of 1/4 cup of the mixture each time and shape into patties approximately 6 cm wide and 1.5 cm thick (about 2.4 inches by 0.6 inches). If the mixture feels too loose, refer to Note 1 about draining excess moisture.
- Cook the rissoles: Heat 1 tablespoon of canola oil in a large non-stick pan over medium-high heat. Cook 5 to 6 rissoles at once, frying each side for 3 to 4 minutes until they develop a beautiful golden-brown crust.
- Keep warm: Transfer the cooked rissoles to the prepared rack and tray in the preheated oven to keep warm. Add more oil to the pan if needed and cook the remaining rissoles in batches.
- Serve: Serve the rissoles immediately with ketchup on the side for dipping.
Notes
- Note 1: If your mixture feels too wet or loose, ensure excess liquid from the chicken mince is drained well before mixing. You can also press the mixture in a sieve or wrap in a clean cloth to squeeze out additional moisture if needed.
- Note 2: Grating the carrot and zucchini on a shallow angle creates thin ribbons that blend nicely into the mixture for texture and moisture.
- Note 3: Cheeses like cheddar, tasty, or Monterey Jack can be used instead of Colby according to preference.
- Note 4: Panko breadcrumbs add a light texture to the rissoles. Regular breadcrumbs can be substituted but may affect the final texture.
- Note 5: For baking instead of frying, you can preheat your oven to 200°C/400°F, place the rissoles on a lined baking sheet, and bake for approximately 15-20 minutes turning halfway, until golden and cooked through.
