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Chicken Rissoles

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These cheesy chicken rissoles are a lighter twist on classic Aussie beef rissoles, loaded with hidden veggies and melty cheese. Perfect for weeknight dinners, lunchboxes, or party snacks.

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)

Instructions

  1. Preheat the oven to 100°C (210°F) and place a rack over a tray to keep cooked rissoles warm.
  2. In a large bowl, combine chicken mince, grated carrot and zucchini, egg, cheese, breadcrumbs, parsley, salt, and pepper. Mix until just combined.
  3. Wet your hands, then scoop just under 1/4 cup of mixture and shape into patties about 6 cm wide and 1.5 cm thick.
  4. Heat 1 tablespoon of oil in a non-stick pan over medium-high heat. Cook 5–6 rissoles at a time for 3–4 minutes per side until golden and cooked through.
  5. Transfer cooked rissoles to the tray in the oven to keep warm. Repeat with the remaining mixture, adding more oil as needed.
  6. Serve hot with ketchup or your favorite dipping sauce.

Notes

  • Add chili flakes or diced jalapeño for a spicy twist.
  • Swap parsley with dill or basil for different herb flavors.
  • Double the veggies for extra nutrition without compromising taste.
  • Use gluten-free breadcrumbs for a gluten-free version.
  • Best reheated in a skillet or oven to maintain crispiness.

Nutrition

Find it online: https://recipesbyliza.com/chicken-rissoles/