Chicken Rissoles

For a quick and easy mid-week family meal, these tasty chicken rissoles are a 'must make' - have them on the table in just 20 minutes!

Using chicken mince packed with hidden veggies and cheese, these healthy and tasty chicken rissoles are always popular (especially with kids and fussy toddlers!).

Chicken mince is such a versatile meat and can be used in many simple and kid-friendly snack foods, such as homemade chicken nuggets, healthy veggie chicken nuggets, or one of my most popular recipes, oven baked Thai chicken meatballs.

Also using chicken mince, but wrapped in delicious flaky pastry, are my chicken sausage rolls as well as my chicken, bacon and cheese sausage rolls.

All of these recipes are freezer friendly too, so they're perfect for when you need to stock up on quick, easy and kid-friendly meals.

Why You're Going To Love This Recipe

These gooey cheesy bites made with chicken mince can be served as a snack, or with mashed potato and greens for a complete and healthy meal.

• Great toddler finger food with hidden veggies - perfect for baby-led weaning.
• They taste just as good hot or cold - chicken mince rissoles are perfect to take along to a picnic lunch or lunch box snack - just remember to pack some sauce to dip with as well!
• Loaded with lean chicken mince, grated veggies and cheese, these chicken rissoles are a great way to get kids to eat a healthy protein rich meal.
• Budget friendly and freezer friendly - the ingredients are inexpensive, and this chicken rissole recipe makes a decent quantity, so you can freeze some to have on hand for quick snacks, mid-week dinners or toddler meals.
• Conventional and Thermomix - you will find both methods for making chicken rissoles in the recipe card at the bottom of the post.

What You Need

With a chicken, cheese and chive flavour combination and coated with crunchy panko crumbs, these juicy chicken mince rissoles are so tasty and make a great flavour change from beef rissoles.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

• Brown onion - a medium onion, grated.
• Carrot and zucchini - one medium sized carrot, and one small zucchini, grated.
• Cheddar cheese - or tasty cheese, preferably freshly grated, or you can use store bought grated cheese.
• Chicken mince - also known as ground chicken, this is usually quite lean and relatively inexpensive to buy, compared with chicken breast and thigh fillets or chicken tenderloins.
• Panko breadcrumbs - these help to bind the ingredients together with the egg, however if you can't find panko breadcrumbs, regular breadcrumbs are fine to use.
• Egg - use a large egg (approximately 60-70g).
• Chives and/or parsley - chopped. These herbs are optional but do give an extra flavour to the rissoles.
• Salt & pepper - to season.
• Olive oil - to cook the rissoles in.

Equipment Required

Tasty chicken rissoles are a breeze to put together!

• A large bowl and a grater.
• Alternatively, if you have a Thermomix, it will do all the chopping and mixing for you in no time at all!
• A medium to large frying pan to cook the chicken rissoles in and a stove top.

Step By Step Instructions

We all know that kids can be ultra fussy when it comes to dinner time, but these classic chicken rissoles are much loved (even by the fussiest of eaters!)... just make sure you have plenty of sauce on hand for dipping these little chicken rissoles in!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

Step 1 - Grate The Veggies And Cheese

Grate the onion, carrot, zucchini and cheese and place in a large mixing bowl.

Step 2 - Add Other Ingredients And Mix

Add the chicken mince, panko breadcrumbs, egg, chopped herbs and salt and pepper and mix until ingredients are well combined.

Step 3 - Shape Into Rissoles And Fry

Using your hands, scoop up small handfuls of mixture and shape into balls, then flatten them slightly. This helps the chicken rissoles to cook through evenly.

With a little olive oil heated in the pan, add the rissoles and cook each side for 4-5 minutes until golden and cooked. Repeat with the remaining rissoles.

Expert Tips

Have these chicken rissoles on high rotation, or stocked up in the freezer, for super simple family meals and snacks!

• Use wet hands to form the rissoles so the mixture doesn't stick to your hands.
• The size can be small (bite-size) or larger (meal size) - whatever suits depending on how you want to serve them!
• The quantities here make approximately 20 small rissoles, but you could double the quantity if you want to freeze a batch of cooked rissoles - they take little time to reheat from frozen.
• Store - store any leftover cooked rissoles in an airtight container in the fridge for up to 2 days. Reheat thoroughly before consuming if serving hot, or you can serve these cold if you prefer.
• Freezing uncooked rissoles - place between sheets of baking paper to prevent the rissoles from sticking together, and freeze in an airtight container for up to 3 months. Allow to defrost in the fridge before frying.
• Freezing cooked rissoles - you can freeze cooked rissoles in an airtight container for up to 3 months. Either allow the rissoles to defrost in the fridge before reheating, or reheat directly from frozen. Ensure the chicken patties are heated all the way through before consuming.

FAQs

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