Chicken Rissoles
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.94 out of 5 stars
(49)
Ingredients
16 servings
- 500g / 1 lb chicken mince (ground chicken), excess liquid drained and discarded (Note 1)
- 1 carrot, medium (, grated on a shallow angle (Note 2)
- 1 zucchini, medium (, grated on a shallow angle (Note 2)
- 1 egg
- 1 1/2 cup Colby cheese, shredded (or cheddar, tasty, Monterey Jack - see Note 3)
- 3/4 cup panko breadcrumbs (Note 4)
- 1 tbsp finely chopped parsley (, optional)
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 2 tbsp canola oil
- Ketchup - for dipping
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Preparation
Step 1
Pre-heat oven to 100°C/210°F (all oven types), to keep cooked rissoles warm. Place a rack over a tray.
Step 2
Rissole mixture: Mix all ingredients together in a bowl using a wooden spoon.
Step 3
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.
Step 4
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)
Step 5
Keep warm: Transfer to the rack on the tray and keep warm in the oven. Add more oil as needed and cook remaining rissoles.
Step 6
Serve straight away with ketchup for dipping!
Step 7
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