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 23 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

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.