Chicken Rissoles
Delicious and easy-to-make chicken patties, perfect for dinner or as a snack, packed with flavor and suitable for family meals.
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.
Notes
Store leftover chicken rissoles in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months. Reheat in the oven or microwave before serving. Be careful not to overmix the ingredients. Use fresh vegetables for better flavor. If the mixture is too sticky, you can wet your hands or add more breadcrumbs.