Name: Chicken Rissoles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Australian
Ingredients: 500g chicken mince (ground chicken), excess liquid drained; 1 medium carrot, grated; 1 medium zucchini, grated; 1 egg; 1 1/2 cups shredded Colby cheese (or cheddar, Monterey Jack, etc.); 3/4 cup panko breadcrumbs; 1 tbsp finely chopped parsley (optional); 1 tsp kosher or cooking salt; 1/2 tsp black pepper; 2 tbsp canola oil (for cooking); Ketchup (for serving)

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These chicken rissoles are my go-to when I want something easy, cheesy, and packed with hidden veggies. Inspired by the classic Aussie beef rissoles, this chicken version is lighter but still delivers a juicy, savory bite with golden crispy edges and irresistible melty cheese inside. Perfect as a main dish, lunchbox filler, or party finger food.

Why You’ll Love This Recipe

I love how versatile these chicken rissoles are. They’re quick to prepare, loaded with vegetables, and incredibly family-friendly. The cheesy pockets make every bite satisfying, and the crisp golden crust from pan-frying gives them the perfect texture. Whether I’m serving them with a fresh salad or just some ketchup for dipping, they’re always a hit. Chicken Rissoles

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

500g chicken mince (ground chicken), excess liquid drained
1 medium carrot, grated on a shallow angle
1 medium zucchini, grated on a shallow angle
1 egg
1 1/2 cups shredded Colby cheese (or cheddar, Monterey Jack, etc.)
3/4 cup panko breadcrumbs
1 tbsp finely chopped parsley (optional)
1 tsp kosher or cooking salt
1/2 tsp black pepper

For cooking and serving:

2 tbsp canola oil
Ketchup, for dipping

Directions

I start by preheating the oven to 100°C (210°F) to keep the cooked rissoles warm while I finish the batches. I place a rack over a tray for this purpose.
In a large bowl, I combine the chicken mince, grated carrot and zucchini, egg, cheese, breadcrumbs, parsley, salt, and pepper. I use a wooden spoon to mix until just combined.
To form the rissoles, I wet my hands (it helps stop the mixture from sticking), then scoop just under 1/4 cup of mixture and shape it into patties about 6 cm wide and 1.5 cm thick.
I heat 1 tablespoon of oil in a non-stick pan over medium-high heat. I cook 5–6 rissoles at a time, frying them for 3–4 minutes on each side until golden and cooked through.
As they’re ready, I transfer them to the tray in the oven to keep warm. I repeat with the remaining mixture, adding more oil as needed.
I serve the rissoles straight away with a side of ketchup.

Servings and Timing

This recipe makes about 14 to 16 rissoles, which comfortably serves 4 to 5 people as a main meal.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Spicy twist: I sometimes add a pinch of chili flakes or diced jalapeño for a spicy kick.
Herb swap: I use fresh dill or basil instead of parsley when I want a different flavor.
Veggie boost: Doubling the carrot or zucchini adds even more veggies without sacrificing taste.
Cheese change-up: Provolone or gouda give a slightly different but delicious cheesy profile.
Gluten-free: I’ve made these with gluten-free breadcrumbs and they worked really well.

Storage/Reheating

I store leftover rissoles in an airtight container in the fridge for up to 3 days.
To reheat, I prefer using a skillet over medium heat to bring back the crispy edges. A quick turn in the oven at 180°C (350°F) for about 10 minutes works well too.
They can be frozen, but I find they lose some of their juiciness when thawed, so I usually stick to refrigerating them if I can. Chicken Rissoles

FAQs

How do I keep the rissoles from falling apart?

I make sure to drain any excess liquid from the chicken mince and vegetables. If the mixture still feels too wet, I add a small amount of extra panko breadcrumbs until it firms up enough to shape.

Can I bake the rissoles instead of frying?

Yes, I’ve baked them before at 220°C (430°F) for 15–18 minutes, flipping halfway through. They don’t get as golden, but they’re still tasty thanks to the cheese.

What cheese works best in these rissoles?

I usually go with Colby, cheddar, or Monterey Jack. I look for cheeses that melt well and add flavor without overpowering the rest of the ingredients.

Can I make these ahead of time?

Yes, I often prepare the mixture in advance and store it covered in the fridge for up to 24 hours. I shape and cook the rissoles just before serving for best texture.

What can I serve with chicken rissoles?

I like pairing them with mashed potatoes, a green salad, or steamed veggies. They also go great in wraps or sandwiches for a quick lunch.

Conclusion

These chicken rissoles are a staple in my kitchen because they tick all the boxes—easy, cheesy, veggie-packed, and incredibly satisfying. Whether I’m making a quick weeknight dinner or prepping ahead for lunches, they never disappoint. I always keep a stash of ingredients on hand to whip them up whenever the craving hits.