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!

5 from 22 votes

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Course: Dinner, Lunch

Cuisine: Australian recipe

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: rissoles

Calories: 78kcal

Cost: $10

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.

RECIPE NOTES & TIPS

Use wet hands to form the rissoles so they don't stick to your hands.
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.
The size can be smaller (bite-size) or larger (meal size) - whatever suits for how you want to serve them!
Serving - serve bite size rissoles as a light snack or finger food, or larger ones as a meal served with a salad and fries, or with mashed potato and greens for a complete meal. And plenty of tomato sauce too, of course!
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. You can either allow the rissoles to defrost in the fridge before reheating or you can reheat directly from frozen. Just ensure the chicken patties are heated all the way through before consuming.