Chicken Rissoles
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Servings
16 rissoles
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Calories
132 kcal
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Course
Main Course
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Cuisine
American
Chicken Rissoles
Description
These Chicken Rissoles incorporate ground chicken mixed with grated vegetables, an egg to bind, shredded cheese for moisture and flavor, and light breadcrumbs to hold the mixture together without drying it out. Grating the carrot and zucchini at a shallow angle yields shorter strands that blend well into the mixture, preventing long vegetable pieces that would affect texture. The patties are formed to a consistent size and cooked by pan-frying, developing a crisp golden crust.
Cooking in batches ensures even browning and temperature control. After cooking, the rissoles are kept warm on a rack set over a tray in a low oven to maintain texture without steaming. Panko breadcrumbs are preferred for lighter, crispier texture but regular or gluten-free breadcrumbs can substitute.
These rissoles can be served immediately with ketchup for dipping and are adaptable to include more vegetables or different cheeses depending on preference. Baking is an option but results in a lighter exterior color and less juiciness than pan-frying.
Drain excess liquid from chicken mince beforehand to prevent overly loose mixtures which may require additional panko breadcrumbs. However, adding too much breadcrumb reduces juiciness. Proper seasoning with kosher salt and black pepper elevates the flavor.
Ingredients
Rissoles:
- 500g / 1 lb ground chicken ground chicken), excess liquid drained and discarded (Note 1
- 1 carrot grated on a shallow angle (Note 2, medium
- 1 zucchini grated on a shallow angle (Note 2, medium
- 1 egg
- 1 1/2 cup colby cheese or cheddar, tasty, Monterey Jack - see Note 3, shredded
- 3/4 cup panko breadcrumbs (Note 4)
- 1 tbsp parsley optional, finely chopped
- 1 tsp kosher salt cooking salt
- 1/2 tsp black pepper
Cooking & serving:
- 2 tbsp canola oil
- ketchup for dipping
Instructions
- Pre-heat oven to 100°C/210°F (all oven types), to keep cooked rissoles warm. Place a rack over a tray.
- Rissole mixture: Mix all ingredients together in a bowl using a wooden spoon.
- Form patties: Wet your hands (stops the mixture sticking all over your hands). Measure out just shy of 1/4 cup and shape into a 6 cm wide x 1.5cm thick pattie (2.4" x 0.6" thick). See Note 1 if your mixture is too loose.
- Cook: Heat 1 tablespoon oil in a large non-stick pan over medium high heat. Cook 5 - 6 rissoles at the time, 3 to 4 minutes on each side, until beautifully golden (as pictured). (Note 5 for baking)
- Keep warm: Transfer to the rack on the tray and keep warm in the oven. Add more oil as needed and cook remaining rissoles.
- Serve straight away with ketchup for dipping!
Notes
- Drain excess liquid from ground chicken to prevent a loose mixture; add panko sparingly to adjust consistency without drying.
- Grate carrot and zucchini on a shallow angle for shorter strands that integrate better in the patties.
- Use cheeses like colby, cheddar, Monterey Jack, or gouda for good flavor and melting properties.
- Panko breadcrumbs yield a crisp coating and softer interior; substitute with regular or gluten-free breadcrumbs if needed.
- Pan-frying produces the best texture; baking is possible but results in drier, lighter-colored rissoles.
- Store cooked rissoles in the fridge up to 3 days; freezing is possible but may reduce juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16rissoles
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132cal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 274mg | 11% |
| Potassium | 237mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 821IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 99mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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