Chicken Rissoles
These Chicken Rissoles are a flavorful twist on the classic Aussie beef rissoles. Packed with shredded cheese, grated vegetables, and tender ground chicken, these golden-brown patties are crispy on the outside and juicy on the inside. Perfect for a quick weeknight dinner or a delicious snack, they pair wonderfully with ketchup or your favorite dipping sauce.
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.