Delicious Chicken Rissoles Recipe
Chicken rissoles are delicious and easy-to-make chicken patties that are perfect for dinner or as a snack. They are packed with flavor and can be served with a variety of dips. This dish is loved by both kids and adults, making it a great choice for family meals or gatherings.
Why Make This Recipe
Making chicken rissoles is a fantastic way to incorporate lean protein and vegetables into your meal. They are quick to prepare and can be cooked in different ways, such as frying or baking. The ingredients are simple and often found in your pantry, making it convenient to whip up a batch any day of the week. Moreover, they are perfect for meal prep, allowing you to enjoy them throughout the week.
How to Make Chicken Rissoles
Making chicken rissoles involves just a few simple steps. You will mix the ingredients, shape them into patties, and then cook them until golden brown. Here’s how you can make this delightful dish.
Ingredients:
- 500g / 1 lb chicken mince (ground chicken), excess liquid drained and discarded (Note 1)
- 1 medium carrot, grated on a shallow angle (Note 2)
- 1 medium zucchini, grated on a shallow angle (Note 2)
- 1 egg
- 1 ½ cup Colby cheese, shredded (or cheddar, tasty, Monterey Jack – see Note 3)
- ¾ cup panko breadcrumbs (Note 4)
- 1 tbsp finely chopped parsley (optional)
- 1 tsp cooking/kosher salt
- ½ tsp black pepper
- 2 tbsp canola oil
- Ketchup – for dipping
Directions:
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Preheat the oven to 100°C/210°F to keep cooked rissoles warm. Place a rack over a tray.
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Rissole mixture: In a bowl, mix all ingredients together using a wooden spoon until well combined.
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Form patties: Wet your hands to prevent the mixture from sticking to your skin. Measure out just shy of 1/4 cup of the mixture and shape it into a patty about 6 cm wide and 1.5 cm thick. If the mixture feels too loose, see Note 1.
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Cook: Heat 1 tablespoon of oil in a large non-stick pan over medium-high heat. Cook 5 to 6 rissoles at a time, frying for 3 to 4 minutes on each side, until they are beautifully golden brown.
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Keep warm: Transfer cooked rissoles to the rack in the oven to keep warm. Add more oil as needed and cook the remaining rissoles.
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Serve right away with ketchup for dipping!
How to Serve Chicken Rissoles
Serve chicken rissoles hot with a side of ketchup for dipping. You can also pair them with additional sauces like BBQ sauce, ranch, or your favorite dips. They can be served alongside a fresh salad or with some steamed vegetables for a complete meal.
How to Store Chicken Rissoles
Store leftover chicken rissoles in an airtight container in the refrigerator. They will last for up to 3 days. If you want to keep them longer, you can freeze them. Place them in freezer-safe bags or containers and they will stay good for up to 3 months. Reheat in the oven or microwave before serving.
Tips to Make Chicken Rissoles
- Be careful not to overmix the ingredients, as it can make the rissoles tough.
- Use fresh vegetables for better flavor.
- If the mixture is too sticky, you can wet your hands or add more breadcrumbs.
Variation
For a twist on this classic recipe, you can add spices such as garlic powder, onion powder, or even some chili flakes for a spicy kick. You can also substitute chicken mince with turkey mince for a different flavor profile.
FAQs
Q: Can I bake chicken rissoles instead of frying?
A: Yes! You can bake them at 180°C (350°F) for about 20-25 minutes, flipping halfway through.
Q: Are chicken rissoles suitable for freezing?
A: Absolutely! They freeze very well and can be reheated later.
Q: Can I replace Colby cheese with something else?
A: Yes, you can use any cheese you prefer, such as cheddar, mozzarella, or Monterey Jack.
Chicken Rissoles
Ingredients
For the rissoles
- 500 g chicken mince (ground chicken), excess liquid drained and discarded Note 1
- 1 medium carrot, grated on a shallow angle Note 2
- 1 medium zucchini, grated on a shallow angle Note 2
- 1 large egg
- 1.5 cup Colby cheese, shredded (or cheddar, tasty, Monterey Jack) Note 3
- 0.75 cup panko breadcrumbs Note 4
- 1 tbsp finely chopped parsley (optional)
- 1 tsp cooking/kosher salt
- 0.5 tsp black pepper
- 2 tbsp canola oil
- Ketchup – for dipping
Instructions
Preparation
- Preheat the oven to 100°C/210°F to keep cooked rissoles warm. Place a rack over a tray.
- In a bowl, mix all ingredients together using a wooden spoon until well combined.
Cooking
- Wet your hands to prevent the mixture from sticking to your skin. Measure out just shy of 1/4 cup of the mixture and shape it into a patty about 6 cm wide and 1.5 cm thick.
- Heat 1 tablespoon of oil in a large non-stick pan over medium-high heat. Cook 5 to 6 rissoles at a time, frying for 3 to 4 minutes on each side, until they are beautifully golden brown.
- Transfer cooked rissoles to the rack in the oven to keep warm. Add more oil as needed and cook the remaining rissoles.
- Serve right away with ketchup for dipping.
