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Chicken Rissoles

Cheesy Chicken Rissoles

These chicken rissoles are golden, crispy on the outside, and juicy on the inside, packed with fresh veggies, melty cheese, and tender chicken mince. Perfect for a quick weeknight dinner, a party appetizer, or a kid-friendly snack, they’re comfort food made simple.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 16 patties
Course: Appetizer, Dinner, LUNCH
Cuisine: Australian"
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Rissoles
  • 500 g ground chicken drain excess liquid for best texture
  • 1 medium carrot, grated
  • 1 medium zucchini, grated
  • 1 large egg
  • 1.5 cups shredded Colby cheese or cheddar, Monterey Jack, or tasty cheese
  • 0.75 cup panko breadcrumbs
  • 1 tbsp fresh parsley, finely chopped optional
  • 1 tsp kosher or cooking salt
  • 0.5 tsp freshly ground black pepper
For Cooking & Serving
  • 2 tbsp canola oil (or any neutral oil)
  • ketchup or dipping sauce for serving

Method
 

  1. Preheat oven to 100°C (210°F). Place a wire rack over a baking tray to keep rissoles warm.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer cooked rissoles to the rack in the oven to keep warm and crisp while finishing the batch.
  6. Serve hot with ketchup, barbecue sauce, or a yogurt dip.

Notes

For extra flavor, add garlic or onion. Swap parsley for dill, basil, or coriander. For a healthier version, bake at 200°C (400°F) for 18–20 minutes, flipping halfway. Freeze uncooked patties between parchment sheets and cook straight from frozen.