Crispy on the outside, juicy on the inside—these Chicken Rissoles are a comfort food classic with a fun, bite-sized twist. Think of them as the perfect fusion between a chicken patty and a cheesy, veggie-packed fritter. Whether you serve them as an easy weeknight dinner, a snack, or a lunchbox treat, they’re bound to be a hit. Trust me, you’re going to love this!
Why You’ll Love Chicken Rissoles
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re making these for a cozy family meal, prepping for a gathering, or looking for a protein-packed snack, these rissoles check all the boxes.
Is this Chicken Rissoles recipe for you? Let’s see. Chicken rissoles are…
- Crispy yet tender – A golden, crunchy crust with a soft, juicy center.
- Cheesy & flavorful – Melted Colby cheese (or cheddar) takes them to the next level.
- Packed with veggies – Carrot and zucchini add nutrition and moisture.
- Quick & easy – Simple ingredients come together in no time.
- Perfect for dipping – Pair them with ketchup, aioli, or your favorite sauce!
Ingredients in Chicken Rissoles
Here’s what makes these rissoles so irresistible:
Ground Chicken: The base of the rissoles, providing lean, protein-packed goodness.
Carrot & Zucchini: Grated for a touch of natural sweetness and moisture. The secret to keeping them tender!
Egg: Helps bind everything together for the perfect texture.
Shredded Colby Cheese: Melts beautifully inside, adding richness and flavor.
Panko Breadcrumbs: Gives the rissoles their signature crispness.
Parsley (Optional): A pop of freshness to balance the richness.
Kosher Salt & Black Pepper: Simple seasonings that enhance every bite.
Canola Oil: For frying to golden perfection.
Ketchup: The ultimate dipping companion!
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make Chicken Rissoles
Prepare the Mixture: In a large bowl, combine ground chicken, grated carrot and zucchini, egg, cheese, breadcrumbs, parsley, salt, and pepper. Mix until well combined.
Shape the Rissoles: Form the mixture into small patties, about 2 inches in diameter. If the mixture is too sticky, lightly wet your hands for easier shaping.
Heat the Oil: In a large skillet, heat canola oil over medium heat until shimmering.
Cook the Rissoles: Place the rissoles in the pan, ensuring they don’t touch. Cook for 3-4 minutes per side until golden brown and cooked through.
Drain & Serve: Transfer to a paper towel-lined plate to drain excess oil. Serve warm with ketchup or your favorite dipping sauce!
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 290
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 85mg
Serving Suggestions
- Fresh Salads: A crisp side salad with a tangy dressing complements these beautifully.
- Dipping Sauces: Ketchup is classic, but try garlic aioli, ranch, or sweet chili sauce for variety.
- Side Dishes: Serve with mashed potatoes, coleslaw, or roasted veggies.
- As a Sandwich: Pop a rissole into a soft bun with lettuce and tomato for a delicious burger alternative.
Additional Tips
- Drain Excess Liquid: Squeeze out any excess moisture from the grated zucchini and carrot to keep the mixture from being too wet.
- Make-Ahead: Shape the rissoles ahead of time and store them in the fridge until ready to cook.
- Baking Option: Prefer a lighter version? Bake at 375°F (190°C) for 20 minutes, flipping halfway.
- Storage Tips: Leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a pan or air fryer to keep them crispy.
- Freeze for Later: These freeze well! Arrange in a single layer on a baking sheet, freeze, then transfer to a bag. Cook straight from frozen.
Quick Tips:
- Use freshly shredded cheese for better melt and texture.
- For extra crispiness, double-coat with breadcrumbs before cooking.
- Want a flavor twist? Add a dash of smoked paprika or garlic powder to the mix.
Final Thoughts
Chicken Rissoles are a simple yet satisfying dish that delivers on both flavor and texture. Whether you’re making them for a meal, a snack, or meal prep, they’re sure to become a favorite in your home. Give them a try, and let me know what you think!
Chicken Rissoles
Ingredients
- For the Rissoles:
- 500 g 1 lb ground chicken, excess liquid drained
- 1 medium carrot grated
- 1 medium zucchini grated
- 1 egg
- 1 ½ cups shredded Colby cheese or cheddar, Monterey Jack
- ¾ cup panko breadcrumbs
- 1 tbsp finely chopped parsley optional
- 1 tsp kosher salt
- ½ tsp black pepper
- For Cooking & Serving:
- 2 tbsp canola oil
- Ketchup for dipping
Instructions
- Preheat Oven: Set oven to 100°C/210°F. Place a rack over a tray to keep cooked rissoles warm.
- Prepare Mixture: In a large bowl, combine all rissole ingredients and mix well using a wooden spoon.
- Shape Patties: Wet your hands to prevent sticking. Take just under ¼ cup of the mixture and form into a 6 cm wide x 1.5 cm thick patty. If the mixture is too loose, add a bit more breadcrumbs.
- Cook Rissoles: Heat 1 tbsp oil in a large non-stick pan over medium-high heat. Cook 5–6 rissoles at a time, about 3–4 minutes per side, until golden brown.
- Keep Warm: Transfer cooked rissoles to the prepared rack in the oven to keep warm. Repeat with remaining rissoles, adding more oil as needed.
- Serve: Enjoy immediately with ketchup or your favorite dipping sauce!
Notes
- For extra crispiness, bake at 200°C/400°F for 20 minutes, flipping halfway.
- Make it healthier by using whole wheat breadcrumbs and reducing the cheese.
- Storage: Store leftovers in an airtight container for up to 3 days.
