When it comes to fuss-free dinners that the whole family will actually eat, nothing beats a batch of chicken rissoles. Juicy, cheesy and packed with hidden veggies, this is the kind of quick midweek meal that ticks all the boxes. They’re budget-friendly, freezer-friendly and ready in just 20 minutes!
If you love easy family dinners like my Zucchini Slice or Impossible Quiche, these chicken rissoles need to be next on your list.
Soooo good! On repeat in our house.
- Kathryn
An Aussie classic, chicken rissoles are a twist on the old-fashioned beef version so many of us grew up with. They’re essentially little chicken patties made with mince, grated veggies, breadcrumbs and cheese — fried until golden on the outside and tender inside.
This recipe is a favourite because it’s so versatile: you can serve them as an easy weeknight dinner with mash and greens, pop them in a lunchbox, or make bite-sized rissoles for parties and BBQs. Plus, they’re a great way to sneak extra veggies into the kids without them even noticing.
And the best part? I’ve included both a conventional and Thermomix method, so you can whip them up however you like. For more family favourites using chicken mince, try my Thai Chicken Meatballs or Chicken, Bacon & Cheese Sausage Rolls.
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Why You're Going To Love This Recipe
- Quick & easy – on the table in just 20 minutes.
- Kid-approved – cheesy, mild and perfect for picky eaters.
- Versatile – serve them as dinner, lunchbox fillers, or party food.
- Freezer-friendly – make a double batch and stash some away for busy nights or quick snacks.
- Healthier twist – packed with hidden vegetables and lean chicken mince.
Rissoles Ingredients
These are the key ingredients that make this easy chicken rissoles recipe work so well:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Herbs – parsley or chives for freshness.
- Chicken mince – use lean chicken breast mince/ground chicken for juicy but not greasy rissoles.
- Grated vegetables – onion, carrot and zucchini keep the rissoles moist and sneak in extra nutrition.
- Cheese – tasty or cheddar adds flavour and helps bind the patties.
Variations
These rissoles are endlessly adaptable – here are some easy twists:
- Thai Chicken Rissoles – stir in curry paste and fresh coriander for a fragrant twist.
- Gluten-Free Chicken Rissoles – swap panko crumbs or regular breadcrumbs for gluten-free breadcrumbs.
- Air Fryer Chicken Rissoles – cook at 200°C for 12–14 minutes in the air fryer basket, turning halfway, until golden.
- Asian Chicken Rissoles – add ginger, garlic, soy sauce and coriander, then serve with sweet chilli sauce.
- French Onion Chicken Rissoles – mix through a packet of French onion soup mix for retro flavour.
How To Make Chicken Rissoles
Making these juicy chicken rissoles couldn’t be easier. Here’s how:
- Step 1: Prep the veggies – grate the onion, carrot, zucchini and cheese into a bowl.
- Step 2: Mix – add chicken mince, breadcrumbs, egg, herbs, salt and pepper. Mix well.
- Step 3: Shape – scoop up about 2–3 tablespoons of mixture, roll into balls, then flatten slightly.
- Step 4: Cook – heat olive oil in a pan over medium heat. Cook rissoles for 4–5 minutes per side until golden and cooked through.
Serve – enjoy with salad, fries, or creamy mashed potato.
Top Tip
Squeeze the grated zucchini well before mixing – too much liquid will make the rissoles soggy and fall apart.
Recipe Tips
- Wet your hands when shaping the mixture to stop it sticking.
- Make them small for lunchboxes or finger food, or larger for a main meal.
- Double the batch and freeze cooked or uncooked rissoles for up to 3 months.
- Freeze uncooked rissoles between sheets of baking paper so they don’t stick.
- Freeze cooked rissoles in airtight containers, then reheat in the oven or microwave.
- Store leftovers in the fridge for 2 days – enjoy hot or cold in wraps and sandwiches.
- For extra crispy edges, shallow fry in olive oil rather than baking.
- Serve with tomato sauce, aioli or sweet chilli for dipping.
Chicken Rissoles FAQs
They’re delicious with mashed potato, salad, steamed veggies, chips or even tucked into a burger bun.
Yes – bake at 200°C for 20–25 minutes, turning halfway, until golden and cooked through.
Absolutely! Any lean mince works – turkey is especially good if you want a lighter flavour.
Make sure the mixture isn’t too wet – squeeze excess liquid from grated veggies, and use enough breadcrumbs and egg to bind.
Yes! Freeze cooked or uncooked rissoles for up to 3 months (see tips above for details).
More Easy Dinner Recipes
Looking for some more budget-friendly dishes that are popular with all?
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Chicken Rissoles
Ingredients
- 1 brown onion medium sized, grated
- 1 carrot medium, grated
- 1 zucchini small, grated
- 120 g (1 cup) cheddar cheese or tasty, grated
- 500 g chicken mince
- 45 g (¾ cup) panko breadcrumbs or normal breadcrumbs
- 1 egg
- 1 tbs chives or parsley chopped
- salt and pepper to season
- olive oil for cooking
Instructions
- Grate the onion, carrot, zucchini and cheese and place into a large bowl. If using a Thermomix - roughly chop the onion, carrot, zucchini and cheese and place into the Thermomix bowl. Mix for 6 seconds, Speed 8.
- Add the chicken mince, panko breadcrumbs, egg, chopped herbs, salt and pepper. If using a Thermomix - add the remaining ingredients and mix for 10 seconds, Speed 4, Scrape down the bowl and repeat until combined.
- Scoop up small handfuls of the mixture (approx 2-3 tablespoons) and shape into small balls. Flatten slightly.
- Heat olive oil in a frying pan over medium heat. Cook the rissoles for 4-5 minutes on one side before turning over and cooking for a further 4 minutes (or until cooked through).
- Repeat with remaining rissoles.
Notes
- Squeeze the grated zucchini well before mixing – too much liquid will make the rissoles soggy and fall apart.
- Wet your hands when shaping the mixture to stop it sticking.
- Make them small for lunchboxes or finger food, or larger for a main meal.
- Double the batch and freeze cooked or uncooked rissoles for up to 3 months.
- Freeze uncooked rissoles between sheets of baking paper so they don’t stick.
- Freeze cooked rissoles in airtight containers, then reheat in the oven or microwave.
- Store leftovers in the fridge for 2 days – enjoy hot or cold in wraps and sandwiches.
- For extra crispy edges, shallow fry in olive oil rather than baking.
- Serve with tomato sauce, aioli or sweet chilli for dipping.
Roxanne says
I've made this twice now and love it
Lucy says
I'm so glad to hear that!