If you’re in the mood for a meal that’s easy to prepare, full of flavor, and guaranteed to make your taste buds dance, look no further than these Chicken Rissoles. Imagine perfectly seasoned, golden-brown patties that are crispy on the outside and tender on the inside. They’re versatile enough to serve as a main dish, a snack, or even a party appetizer. Plus, they’re totally customizable—add your favorite herbs or spices for a personalized touch. Trust me, this recipe will become your new go-to for a quick, satisfying meal.
Why You’ll Love Chicken Rissoles
This recipe isn’t just about the ingredients—it’s about enjoying the process of cooking and creating something truly delicious. Whether you’re cooking for a family dinner or prepping a meal for later, Chicken Rissoles are always a hit. Here’s why:
Versatile: Serve them with a side of veggies, toss them in a sandwich, or serve with a fresh salad. They fit into so many different meals!
Budget-Friendly: Made with simple, everyday ingredients that won’t break the bank.
Quick and Easy: The prep time is minimal, and the cooking process is straightforward. These rissoles come together in no time!
Customizable: Want to add cheese, herbs, or even a bit of spice? Go for it! You can easily adjust the flavor to suit your taste.
Crowd-Pleasing: These little patties are a hit with both kids and adults alike. They’re the perfect addition to any meal and are guaranteed to disappear fast.
Ingredients in Chicken Rissoles
Let’s talk about the ingredients that make these rissoles a winner. With just a few simple items, you’ll be on your way to making a dish everyone will love.
Chicken Mince: The heart of the rissoles. Tender and lean, chicken mince provides a perfect base for seasoning and binding.
Breadcrumbs: These add texture and help bind the ingredients together. Plus, they give the rissoles that lovely crispy exterior.
Egg: Acts as the binding agent and adds richness to the mixture.
Garlic and Onion: These aromatics are essential for flavor, providing a savory backbone to the rissoles.
Herbs: Fresh parsley or thyme bring a burst of freshness and brightness to each bite.
Seasoning: Salt, pepper, and a pinch of paprika (or your favorite seasoning) enhance the overall flavor of the rissoles.
Olive Oil: For pan-frying and creating that irresistible crispy crust.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into how to make these tasty rissoles!
Prepare the Mixture: In a large mixing bowl, combine the chicken mince, breadcrumbs, beaten egg, garlic, onion, parsley, paprika, salt, and pepper. Mix everything together until well combined. It’s okay if it’s a little sticky—just be sure not to overwork the mixture.
Shape the Rissoles: With your hands, shape the mixture into small patties, about the size of a golf ball. You can make them larger or smaller depending on your preference.
Heat the Oil: Heat a little olive oil in a large frying pan over medium heat. The oil should shimmer but not smoke.
Cook the Rissoles: Add the rissoles to the pan in batches. Cook for about 4-5 minutes on each side or until they’re golden brown and cooked through. Make sure to flip them gently so they don’t break apart.
Drain and Serve: Once cooked, place the rissoles on a paper towel to drain any excess oil. Serve hot and enjoy!
Serve and Enjoy: Serve your rissoles as a main dish, in a sandwich, or as a snack with your favorite dipping sauce.
Nutrition Facts:
Servings: 4
Calories per serving: 300
(put them as notes)
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
How to Serve Chicken Rissoles
These Chicken Rissoles can be served in so many delicious ways! Here are a few ideas to get you started:
- Serve with mashed potatoes and steamed veggies for a classic meal.
- Place on a bun with lettuce, tomato, and your favorite sauce for a tasty burger alternative.
- Pair with a side of coleslaw or a fresh green salad for a light meal.
- Serve as a party appetizer with dipping sauces like aioli, ketchup, or sweet chili sauce.
- For a more Mediterranean twist, serve with hummus and pita bread.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- If the mixture is too sticky to handle, add a bit more breadcrumbs until it’s easier to shape.
- You can make the rissoles ahead of time and refrigerate them for up to 2 hours before cooking.
- For a gluten-free version, use gluten-free breadcrumbs or ground almonds.
- If you like a bit of heat, add a pinch of chili flakes or some diced fresh chili to the mixture.
- These rissoles freeze really well! Just place them in a single layer on a baking sheet and freeze. Once frozen, transfer to a ziplock bag for storage.
- Make sure your pan is hot before you add the rissoles to avoid them sticking.
- Don’t overcrowd the pan—give the rissoles enough room to cook evenly and get crispy on the outside.
FAQ’s
- Can I use turkey instead of chicken?
Yes, turkey mince works just as well in this recipe. - How do I make these rissoles gluten-free?
Simply swap the breadcrumbs for gluten-free breadcrumbs or ground almonds. - Can I bake these instead of frying them?
Yes! Place them on a baking tray and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through. - Can I add cheese to the rissoles?
Absolutely! Adding some shredded cheese to the mixture can give these rissoles an extra creamy texture and flavor. - How do I know when the rissoles are cooked through?
They should be golden brown on the outside and cooked through in the center. You can cut one open to check, and the juices should run clear. - Can I freeze the rissoles?
Yes! After cooking, let them cool and store them in a freezer-safe bag for up to 3 months. Reheat in the oven or on the stovetop. - How long can I store leftover rissoles?
Store leftovers in an airtight container in the fridge for up to 3 days. - Can I use a food processor to chop the onion and garlic?
Yes, that’ll save you some prep time! - What can I serve these with?
They go great with mashed potatoes, salad, or in a sandwich. You can also serve them with a variety of dipping sauces. - Can I add vegetables to the rissoles?
Yes, finely chopped carrots or spinach would be great additions to the mix.
Conclusion
These Chicken Rissoles are the perfect combination of easy, flavorful, and satisfying. Whether you’re making them for a quick dinner or serving them as party food, they’re sure to please everyone at the table. So grab your ingredients, get cooking, and enjoy these little bites of deliciousness!
Print
Chicken Rissoles
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 rissoles 1x
- Category: Main Course
- Method: Pan Frying
- Cuisine: Australian
- Diet: Halal
Description
Delicious and juicy chicken rissoles made with ground chicken, herbs, and vegetables. Pan-fried until golden, these patties are perfect for a family meal or lunchbox.
Ingredients
- 1 lb (450g) ground chicken
- 1 small onion, finely grated
- 1 small carrot, finely grated
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil (for frying)
Instructions
- In a large bowl, combine ground chicken, grated onion and carrot, breadcrumbs, egg, garlic, parsley, oregano, salt, and pepper.
- Mix well until the ingredients are fully incorporated.
- With wet hands, shape the mixture into small patties or rissoles.
- Heat olive oil in a frying pan over medium heat.
- Cook the rissoles in batches for 4–5 minutes per side or until golden brown and cooked through.
- Drain on paper towels and serve warm with a side salad or mashed potatoes.
Notes
- You can add a pinch of chili flakes for a spicier version.
- These rissoles can be baked at 375°F (190°C) for a healthier option.
- Make them ahead and freeze uncooked for easy future meals.
Nutrition
- Serving Size: 2 rissoles
- Calories: 240
- Sugar: 2g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 95mg