If you’re looking for a delicious, comforting meal that brings a delightful mix of flavors and textures, this Chicken Rissoles Recipe is going to be your new favorite. Juicy ground chicken combined with fresh grated vegetables and melty cheese creates patties that are both tender and packed with flavor. Plus, they’re beautifully golden on the outside and simply irresistible with a dollop of ketchup. Whether as a quick weeknight dinner or a crowd-pleasing snack, these rissoles prove that simple ingredients can turn into something truly wonderful.
Ingredients You’ll Need
These ingredients are refreshingly straightforward, but each one plays a crucial role in making the perfect Chicken Rissoles Recipe. The fresh vegetables add moisture and a subtle sweetness, cheese brings richness and a gooey texture, while the breadcrumbs provide that ideal binding and a gentle crunch.
- 500g / 1 lb chicken mince: Use good quality ground chicken, and be sure to drain any excess moisture for a better patty texture.
- 1 medium carrot, grated: Adds natural sweetness and a lovely color contrast to the mix.
- 1 medium zucchini, grated: Gives moisture and brightens up each bite without overpowering the chicken.
- 1 egg: Acts as a binder to hold everything together beautifully.
- 1 1/2 cup Colby cheese, shredded: Or swap for cheddar, tasty, or Monterey Jack for that melty, savory hit inside each rissole.
- 3/4 cup panko breadcrumbs: These give texture and prevent the rissoles from falling apart.
- 1 tbsp finely chopped parsley (optional): A fresh, herbal note that lifts the overall flavor.
- 1 tsp cooking/kosher salt: Enhances all the natural flavors.
- 1/2 tsp black pepper: Just enough kick to keep things interesting.
- 2 tbsp canola oil: For golden, crispy edges during cooking.
- Ketchup: The classic dipping partner that adds a tangy, sweet contrast.
How to Make Chicken Rissoles Recipe
Step 1: Prepare Your Oven and Workspace
Begin by preheating your oven to 100°C (210°F) to keep the rissoles warm after cooking. Set a wire rack over a tray to let air circulate around each rissole, so they don’t get soggy.
Step 2: Mix the Ingredients
In a large bowl, combine the chicken mince, grated carrot and zucchini, egg, shredded cheese, breadcrumbs, parsley if using, salt, and pepper. Use a wooden spoon to mix everything gently but thoroughly. You want an even distribution of ingredients without overworking the meat, which keeps the rissoles tender.
Step 3: Shape the Rissoles
Wet your hands lightly to prevent sticking, then scoop out just under 1/4 cup of the mixture. Press and shape into patties about 6 cm wide and 1.5 cm thick. This size ensures they cook quickly and evenly. If the mixture feels too loose, add a little more breadcrumbs until it holds well.
Step 4: 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 a time, allowing 3 to 4 minutes per side until they develop a golden crust. Resist the urge to move them too soon—they need that time to brown beautifully.
Step 5: Keep Warm While You Finish Cooking
Transfer the cooked rissoles to the oven rack and keep them warm. Add more oil to the pan as needed for the next batch. This keeps the texture crisp and the inside juicy until you’re ready to serve.
Step 6: Serve and Enjoy!
Serve the rissoles immediately with a side of ketchup for dipping. They’re fantastic hot and fresh, with that perfect combination of flavors and textures you’ll keep coming back for.
How to Serve Chicken Rissoles Recipe
Garnishes
Elevate your Chicken Rissoles Recipe with simple garnishes like extra chopped parsley for a pop of color and freshness. You can also serve them with a wedge of lemon for a zesty touch that brightens each bite.
Side Dishes
These rissoles pair beautifully with classic sides such as creamy mashed potatoes, a crisp green salad, or some buttery steamed veggies. For a more indulgent meal, try mac and cheese or garlic bread alongside.
Creative Ways to Present
Thinking outside the plate? You can turn these rissoles into sliders by popping them in mini buns with a smear of mayo and some crunchy lettuce. They also work fantastic chopped up in wraps or served over fluffy rice with a drizzle of your favorite sauce.
Make Ahead and Storage
Storing Leftovers
Leftover rissoles keep really well in an airtight container in the fridge for up to 3 days. Store them separated by parchment paper to keep them from sticking together and maintain their texture.
Freezing
You can freeze uncooked rissoles laid out on a tray until solid, then transfer to a freezer bag for up to 3 months. Cook directly from frozen by adding a few extra minutes to the pan time, so they cook through evenly.
Reheating
To reheat, pop the cooked rissoles in a moderate oven (around 180°C / 350°F) for 10-15 minutes to restore that crispy exterior. Avoid microwaving if you want to keep them from getting soggy.
FAQs
Can I substitute chicken mince with another type of meat?
Absolutely! While this Chicken Rissoles Recipe shines with ground chicken’s lightness, you can swap for turkey or even lean pork mince. Just keep in mind the cooking time may vary slightly.
What if I don’t have panko breadcrumbs?
You can use regular breadcrumbs, but panko gives a lighter, crispier texture. If you only have regular ones, consider toasting them lightly before mixing to mimic that crunch.
How can I make the rissoles gluten-free?
Replace the panko breadcrumbs with gluten-free breadcrumbs or finely ground oats. Just make sure the binding remains firm so the patties hold their shape while cooking.
Is it possible to bake the rissoles instead of frying?
Yes! Baking is a great alternative. Place the rissoles on a lined baking tray, brush with oil, and bake at 190°C (375°F) for about 20-25 minutes, flipping halfway through for an even golden finish.
Can these rissoles be served cold?
They’re best served warm to enjoy the melty cheese and tender texture. However, they do taste good cold as a snack or lunchbox filler, just expect a firmer bite.
Final Thoughts
There’s something so satisfying about making and sharing this Chicken Rissoles Recipe. It brings together simple, wholesome ingredients into golden, juicy patties bursting with flavor. Give it a try—you might just find yourself keeping this recipe in high rotation for its ease, taste, and heartwarming appeal.
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Chicken Rissoles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 servings
- Category: Main Course
- Method: Frying
- Cuisine: Australian
Description
These Chicken Rissoles are a delicious and moist minced chicken patty mixed with grated carrot, zucchini, cheese, and breadcrumbs, pan-fried to golden perfection and served warm with ketchup. Perfect as a snack, appetizer, or main dish, they are easy to prepare and great for family meals.
Ingredients
Chicken Rissoles
- 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
- Pre-heat the oven: Pre-heat your oven to 100°C (210°F) on any oven type. Place a rack over a tray to keep the cooked rissoles warm while you finish cooking the rest.
- Prepare the rissole mixture: In a large bowl, combine the chicken mince, grated carrot, grated zucchini, egg, shredded cheese, panko breadcrumbs, chopped parsley (if using), salt, and black pepper. Mix everything together thoroughly with a wooden spoon until well combined.
- Form the patties: Wet your hands to prevent sticking. Measure out just under 1/4 cup of the mixture and shape it into a patty approximately 6 cm (2.4 inches) wide and 1.5 cm (0.6 inches) thick. If the mixture feels too loose, see note 1 for tips.
- 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 a time, frying each side for 3 to 4 minutes until the surfaces turn a beautiful golden brown. Avoid overcrowding the pan.
- Keep warm: Transfer the cooked rissoles onto the prepared rack in the oven to keep warm. Add more oil to the pan as needed and cook the remaining rissoles in batches.
- Serve: Serve the chicken rissoles immediately while warm, accompanied by ketchup for dipping.
Notes
- If the mixture is too loose and difficult to shape, add a little extra panko breadcrumbs to help bind it together.
- Grate the carrot and zucchini on a shallow angle to produce longer strands, which helps with texture.
- Use Colby cheese for a mild buttery flavor, or substitute with cheddar, tasty, or Monterey Jack cheese according to preference.
- Panko breadcrumbs provide a lighter texture. If unavailable, regular breadcrumbs can be substituted but the texture will be different.
- Alternatively, rissoles can be baked in the oven at 180°C (350°F) for about 20 minutes, turning halfway through, for a lower-fat option.
