Chicken rissoles are the ultimate comfort food—crispy on the outside, juicy on the inside, and bursting with flavor in every bite. Whether you’re planning a quick weeknight dinner or looking for a crowd-pleasing appetizer, these golden patties deliver satisfaction without the fuss. Made with fresh vegetables, tender chicken mince, and gooey melted cheese, this recipe turns simple ingredients into something truly special.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & easy – ready in under 30 minutes with minimal prep.
- Simple, everyday ingredients – nothing fancy, just pantry staples.
- Versatile – perfect as a main dish, party appetizer, or even packed in lunchboxes.
- Flavor-packed – cheesy, moist, and seasoned to perfection.
- Family-friendly – kids love dipping them in ketchup, while adults enjoy them with a salad or sauce.
Unlike plain chicken patties, these rissoles stand out thanks to the addition of fresh veggies and melty cheese, which lock in moisture and elevate both flavor and texture.
Ingredients Needed
For the Rissoles
- 500 g (1 lb) ground chicken – drain any excess liquid for best texture
- 1 medium carrot, grated – adds sweetness and moisture
- 1 medium zucchini, grated – lightens the mix and keeps patties juicy
- 1 large egg – helps bind the mixture together
- 1 ½ cups shredded Colby cheese (or cheddar, Monterey Jack, or tasty cheese) – for richness and gooeyness
- ¾ cup panko breadcrumbs – gives structure and a light crunch
- 1 tbsp fresh parsley, finely chopped (optional, for freshness)
- 1 tsp kosher or cooking salt
- ½ tsp freshly ground black pepper
For Cooking & Serving
- 2 tbsp canola oil (or any neutral oil for frying)
- Ketchup or your favorite dipping sauce – to serve
How to Make Chicken Rissoles
Step 1 – Preheat the oven
Set your oven to 100°C (210°F). Place a wire rack over a baking tray—this will help keep your rissoles warm and crisp while you finish cooking the batch.
Step 2 – Prepare the mixture
In a large bowl, combine chicken mince, grated carrot, zucchini, egg, cheese, breadcrumbs, parsley, salt, and pepper. Mix with a wooden spoon (or clean hands) until everything is evenly combined. Tip: if the mixture feels too wet, add a little more breadcrumbs.
Step 3 – Shape the patties
Lightly wet your hands to prevent sticking. Scoop just under ¼ cup of the mixture and shape into patties, about 6 cm wide and 1.5 cm thick (2.4″ x 0.6″). Place them on a plate or tray as you go.
Step 4 – Cook the rissoles
Heat 1 tbsp of oil in a large non-stick pan over medium-high heat. Fry 5–6 patties at a time for 3–4 minutes per side, or until golden brown and cooked through. Add more oil as needed for the remaining batches.
Step 5 – Keep warm
Transfer each cooked batch onto the prepared rack in the oven to stay warm and crisp while you finish cooking the rest.
Step 6 – Serve
Enjoy immediately with ketchup, barbecue sauce, or even a tangy yogurt dip.
Serving and Storage Tips
- Serving ideas: Pair with mashed potatoes, a crisp green salad, or tuck them into buns for mini chicken burgers.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a hot oven or air fryer for best results—this keeps the exterior crispy. Avoid microwaving, as it makes them soggy.
- Freezing: Freeze uncooked patties between sheets of parchment paper, then cook straight from frozen (adding a couple extra minutes).
Helpful Notes
- For extra flavor, add finely chopped garlic or onion to the mix.
- Swap parsley for dill, basil, or coriander for a flavor twist.
- Want a healthier version? Bake at 200°C (400°F) on a lined tray for 18–20 minutes, flipping halfway.
- Kids love these with ketchup, but adults can serve them with aioli or sweet chili sauce.
Cheesy Chicken Rissoles
Ingredients
Method
- Preheat oven to 100°C (210°F). Place a wire rack over a baking tray to keep rissoles warm.
- In a large bowl, mix chicken mince, grated carrot, zucchini, egg, cheese, breadcrumbs, parsley, salt, and pepper. Add more breadcrumbs if mixture is too wet.
- With wet hands, scoop just under 1/4 cup of mixture and shape into patties (about 6 cm wide and 1.5 cm thick). Place on a tray.
- Heat 1 tbsp oil in a non-stick pan over medium-high. Fry 5–6 patties at a time, 3–4 minutes per side, until golden and cooked through. Add more oil for remaining batches.
- Transfer cooked rissoles to the rack in the oven to keep warm and crisp while finishing the batch.
- Serve hot with ketchup, barbecue sauce, or a yogurt dip.
Notes
Conclusion
These chicken rissoles prove that comfort food doesn’t need to be complicated. With their crispy edges, cheesy centers, and perfectly seasoned bite, they’ll quickly become a household favorite. They’re versatile, quick to prepare, and guaranteed to satisfy even the pickiest eaters.
If you try this recipe, I’d love to hear how it turned out—leave a comment and a star rating below! And don’t forget to share your creations on Pinterest or Facebook.
👉 What’s your favorite way to serve rissoles—classic with ketchup, or with something a little different?
Frequently Asked Questions (FAQ)
Can I use turkey instead of chicken?
Yes, ground turkey works perfectly. The flavor is slightly richer, but the cooking method stays the same.
How do I make these gluten-free?
Simply swap the panko breadcrumbs for a gluten-free version or crushed cornflakes.
Can I bake chicken rissoles instead of frying?
Absolutely! Bake at 200°C (400°F) for 18–20 minutes, flipping halfway for even browning.
Are chicken rissoles freezer-friendly?
Yes—freeze uncooked patties in a single layer, then transfer to a bag. Cook from frozen without thawing.
How do I know when the rissoles are cooked through?
They should be golden on both sides and reach an internal temperature of 74°C (165°F). Cut one open—there should be no pink in the center.