Description
These Chicken Rissoles are flavorful, tender patties made with ground chicken, grated vegetables, cheese, and breadcrumbs. Pan-fried to a golden perfection and kept warm in the oven, they’re perfect as a snack or main dish served with ketchup for dipping. With a good mix of protein and veggies, they’re a tasty and satisfying option for the whole family.
Ingredients
Rissoles Mixture
- 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
For Cooking
- 2 tbsp canola oil
- Ketchup – for dipping
Instructions
- Preheat oven: Set your oven to 100°C (210°F) for all oven types. Place a rack over a baking tray to keep the cooked rissoles warm while you prepare the rest.
- Mix ingredients: In a large bowl, combine the chicken mince, grated carrot, grated zucchini, egg, shredded cheese, panko breadcrumbs, parsley if using, salt, and pepper. Use a wooden spoon to mix thoroughly until all ingredients are evenly distributed.
- Form patties: Wet your hands to prevent sticking, then measure out just under 1/4 cup of the mixture. Shape each portion into a patty 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 to adjust.
- Cook rissoles: Heat 1 tablespoon of canola oil in a large non-stick skillet over medium-high heat. Cook 5-6 rissoles at a time, frying each side for 3 to 4 minutes until they turn a beautiful golden brown and are cooked through.
- 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 warm rissoles immediately with ketchup for dipping. Enjoy!
Notes
- Note 1: Make sure to drain excess liquid thoroughly from the chicken mince to prevent the mixture from becoming too wet and loose.
- Note 2: Grating the carrot and zucchini on a shallow angle results in longer shreds that bind better within the mixture.
- Note 3: You can substitute Colby cheese with cheddar, tasty cheese, or Monterey Jack depending on your taste preference.
- Note 4: Panko breadcrumbs add a lighter, crunchier texture compared to regular breadcrumbs.
- Note 5: Alternatively, rissoles can be baked in the oven at 180°C (350°F) for approximately 20 minutes, flipping halfway, for a lower-fat option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Australian
