Cheesy Chicken Rissoles
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
8 rissoles
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Calories
201 kcal
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Course
Main Course
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Cuisine
Australian, International, New Zealand
Cheesy Chicken Rissoles
Description
This recipe mixes ground chicken with diced roasted peppers preserved in oil and sharp cheddar cheese, which add moisture and flavor. The inclusion of panko breadcrumbs and egg binds the mixture while keeping it tender. Parsley and garlic introduce herbal and aromatic notes, with salt and pepper rounding out the seasoning.
The rissoles are shaped into small patties and fried in batches over medium-low heat, cooking evenly with the lid on to prevent splatter and ensure thorough cooking. The result is a golden-brown crust with a juicy interior featuring melted cheese and tender chicken.
They are ideal served hot with a favorite sauce and a crisp green salad, making a balanced meal or snack. A baking alternative is noted for a lighter version, using an oven at 200C to achieve a similar crispy finish.
Ingredients
- 500 grams ground chicken
- 100 grams roasted peppers from a jar, preserved in oil, diced
- 150 grams cheddar cheese grated
- 50 grams panko breadcrumbs
- 1 egg
- 1 teaspoon parsley or 2 tablespoon fresh, chopped, dried
- 1 teaspoon garlic or garlic paste, crushed
- 1 teaspoon salt
- black pepper few grinds
- cooking oil for frying
Instructions
- Drain the roasted peppers and dice them into 1cm cubes. Don't worry about the excess oil clinging to the peppers, it adds to the flavour and moisture.
- Add the chicken mince, roasted peppers, grated cheese, breadcrumbs, egg, parsley, garlic, salt and pepper to a large mixing bowl.
- Using your hands, loosely mix the ingredients until evenly combined. Avoid compressing the mixture, keep it loose.
- Form the mixture into small patties about 1.5 cm thick. For precision, use roughly 100g portions to make about 8 rissoles.
- Heat the oil in a large frying pan.
- Fry 4-5 rissoles at a time over medium-low heat for 3-4 minutes per side until well browned and cooked through. Keep the lid on for even cooking and to avoid splatters.
- Remove the first batch from the pan and repeat with the remaining rissoles. Enjoy them hot with your favourite sauce and a crisp green salad.
Notes
- For baking instead of frying, lightly brush rissoles with oil and bake at 200°C (392°F) for 20-25 minutes, turning halfway, until golden and crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8rissoles
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 17g | 34% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 93mg | 31% |
| Sodium | 680mg | 28% |
| Potassium | 381mg | 8% |
| Fiber | 0.4g | 2% |
| Sugar | 0.5g | 1% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 157mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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