Cooked - Chicken Rissoles

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Rissoles

16.0

500g / 1 lb chicken mince ((ground chicken), excess liquid drained and discarded (Note 1))

1 carrot, medium (, grated on a shallow angle (Note 2))

1 zucchini, medium (, grated on a shallow angle (Note 2))

1 egg

1 ½ cup Colby cheese, shredded ((or cheddar, tasty, Monterey Jack - see Note 3))

¾ cup panko breadcrumbs ((Note 4))

1 tbsp finely chopped parsley (, optional)

1 tsp cooking/kosher salt

½ tsp black pepper

2 tbsp canola oil

Ketchup - for dipping

Pre-heat oven to 100°C/210°F (all oven types), to keep cooked rissoles warm. Place a rack over a tray.
Rissole mixture: Mix all ingredients together in a bowl using a wooden spoon.
Form patties: Wet your hands (stops the mixture sticking all over your hands). Measure out just shy of ¼ cup and shape into a 6 cm wide x 1.5cm thick pattie (2.4" x 0.6" thick). See Note 1 if your mixture is too loose.
Cook: Heat 1 tablespoon oil in a large non-stick pan over medium high heat. Cook 5 - 6 rissoles at the time, 3 to 4 minutes on each side, until beautifully golden (as pictured). (Note 5 for baking)
Keep warm: Transfer to the rack on the tray and keep warm in the oven. Add more oil as needed and cook remaining rissoles.
Serve straight away with ketchup for dipping!

Course🍤Appetizer

Diets🥩Carnivore...

CategoryRissoles

CuisineAustralian

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 50 weeks ago

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