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
Scale
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.
