If there’s one dish that can bring comfort, flavor, and versatility to your dinner table, it’s chicken rissoles (chicken patties!). Whether you’re whipping up a quick family meal or prepping a hearty snack, these golden, juicy patties are a crowd-pleaser. Imagine crispy, flavorful bites that melt in your mouth, paired perfectly with a tangy dip. Sounds irresistible, doesn’t it?
In this guide, you’ll learn everything from making the perfect chicken rissoles to customizing them for every occasion. Let’s get started!
What Are Chicken Rissoles?
Chicken rissoles are small, savory patties made from ground chicken, vegetables, cheese, and seasonings. They’re pan-fried until golden brown, creating a crispy exterior with a moist and flavorful interior. These patties are a staple in many households due to their simplicity, versatility, and ability to pair with various sides and sauces.
Why You’ll Love Chicken Rissoles
Making chicken rissoles is not just about preparing food—it’s about creating moments. Here’s why you’ll fall in love with them:
- Quick and Easy: Perfect for busy weeknights.
- Family-Friendly: Loved by kids and adults alike.
- Customizable: You can tweak the recipe to suit your preferences.
- Nutritious: Packed with protein and hidden veggies.
Ingredients for Chicken Rissoles
Here’s a complete list of what you’ll need:
| Ingredient | Quantity |
|---|---|
| Chicken mince (ground chicken) | 500g / 1 lb (excess liquid drained) |
| Carrot (grated) | 1 medium |
| Zucchini (grated) | 1 medium |
| Egg | 1 |
| Colby cheese (shredded) | 1 1/2 cups (cheddar, tasty, or Monterey Jack work) |
| Panko breadcrumbs | 3/4 cup |
| Parsley (finely chopped) | 1 tbsp (optional) |
| Cooking/kosher salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Canola oil | 2 tbsp (for cooking) |
| Ketchup | As needed (for dipping) |
Step-by-Step Instructions for Making Chicken Rissoles
1. Prepare the Rissole Mixture
In a large bowl, combine the chicken mince, grated carrot, zucchini, egg, shredded cheese, panko breadcrumbs, parsley, salt, and pepper. Use a wooden spoon to mix until evenly combined.
2. Shape the Patties
Wet your hands to prevent the mixture from sticking. Scoop out just shy of 1/4 cup of the mixture and shape it into a 6 cm wide by 1.5 cm thick patty.
3. Cook the Rissoles
Heat 1 tablespoon of canola oil in a large non-stick pan over medium-high heat. Cook 5–6 rissoles at a time, allowing them to brown beautifully for about 3–4 minutes on each side.
4. Keep Them Warm
Transfer the cooked rissoles to a rack over a tray and keep them warm in a preheated oven at 100°C/210°F while you cook the rest.
5. Serve and Enjoy
Serve the rissoles immediately with ketchup or your favorite dipping sauce.
Pro Tips for Perfect Chicken Rissoles
- Drain the Zucchini: After grating, squeeze the zucchini to remove excess moisture for a firmer texture.
- Don’t Skip the Cheese: Cheese adds richness and helps bind the patties.
- Oil Matters: Use canola or vegetable oil for even cooking and a golden finish.
Why Rissoles Are Perfect for Any Occasion
Rissoles are incredibly versatile. You can:
- Serve them as a main dish with salad and potatoes.
- Use them as burger patties for a fun twist.
- Offer them as appetizers at parties with toothpicks and dipping sauces.
Customizing Your Chicken Rissoles
1. Add Your Favorite Veggies
Swap out or add vegetables like bell peppers, corn, or spinach.
2. Spice It Up
Incorporate chili flakes, paprika, or cumin for a flavorful kick.
3. Go Gluten-Free
Use gluten-free breadcrumbs or almond flour instead of panko.
Nutritional Information
Here’s a breakdown of the approximate nutritional values per rissole (based on a batch of 20 small rissoles):
| Nutrient | Amount |
|---|---|
| Calories | 90 |
| Protein | 7 g |
| Carbohydrates | 5 g |
| Fat | 4 g |
| Fiber | 1 g |
Frequently Asked Questions
1. Can I bake chicken rissoles instead of frying them?
Absolutely! Preheat your oven to 200°C/390°F. Place the rissoles on a greased baking sheet and bake for 15–20 minutes, flipping halfway through.
2. Can I freeze chicken rissoles?
Yes! Freeze the uncooked rissoles on a tray, then transfer them to an airtight container. Cook from frozen or thaw in the fridge before frying.
3. How do I prevent the mixture from being too wet?
Ensure you drain excess liquid from the chicken mince and squeeze moisture from the grated vegetables.
4. Can I use turkey mince instead of chicken?
Yes, turkey mince works just as well and adds a slightly different flavor profile.
5. What’s the best dipping sauce for rissoles?
Ketchup is a classic choice, but you can also try garlic aioli, barbecue sauce, or sweet chili sauce.
6. Can I make these ahead of time?
Yes, you can prepare the mixture up to a day in advance. Store it in the fridge, covered, until ready to cook.
Serving Suggestions
Pair your chicken rissoles with:
- Salads: A fresh green salad or coleslaw complements the flavors beautifully.
- Roasted Vegetables: Serve alongside roasted sweet potatoes or zucchini.
- Rice or Quinoa: Make it a hearty meal with a serving of rice or quinoa on the side.
Conclusion: Elevate Your Mealtime with Chicken Rissoles
Chicken rissoles (chicken patties!) are more than just a recipe—they’re a solution to busy nights, picky eaters, and uninspired menus. With their crispy exterior and juicy interior, these versatile patties will quickly become a favorite in your kitchen. So, gather your ingredients, follow the steps, and enjoy the magic of homemade rissoles.
Your Turn to Cook!
Try this recipe today and watch it become a family favorite. Have fun experimenting with flavors and creating your unique twist on chicken rissoles. Your next meal just got a whole lot tastier!
The Ultimate Guide to Chicken Rissoles (Chicken Patties!)
- Total Time: 30 minutes
- Yield: Approximately 20 small rissoles
Description
Savor the crispy, juicy goodness of homemade chicken rissoles! Packed with hidden veggies, melted cheese, and flavorful seasonings, these versatile patties are perfect as a main dish, snack, or party appetizer.
Ingredients
- 500g (1 lb) chicken mince (ground chicken, excess liquid drained)
- 1 medium carrot, grated
- 1 medium zucchini, grated and excess moisture squeezed out
- 1 egg
- 1 1/2 cups shredded Colby cheese (or cheddar, tasty, or Monterey Jack)
- 3/4 cup panko breadcrumbs
- 1 tbsp parsley, finely chopped (optional)
- 1 tsp kosher or cooking salt
- 1/2 tsp black pepper
- 2 tbsp canola oil (for cooking)
- Ketchup (or your favorite dipping sauce, for serving)
Instructions
- Prepare the Mixture
- In a large bowl, mix the chicken mince, grated carrot, zucchini, egg, shredded cheese, breadcrumbs, parsley, salt, and pepper. Stir until well combined.
- Shape the Patties
- Wet your hands to prevent sticking. Scoop approximately 1/4 cup of the mixture and shape it into a patty about 6 cm wide and 1.5 cm thick.
- Cook the Rissoles
- Heat 1 tablespoon of canola oil in a non-stick pan over medium-high heat.
- Cook the patties in batches, about 5–6 at a time, for 3–4 minutes on each side until golden brown and cooked through.
- Keep Warm
- Place cooked rissoles on a wire rack over a tray and keep them warm in a preheated oven at 100°C/210°F while finishing the remaining batches.
- Serve
- Enjoy your chicken rissoles with ketchup or your preferred dipping sauce. Pair with salads, vegetables, or grains for a complete meal.
Notes
- Draining Liquids: Be sure to squeeze out excess moisture from grated zucchini and chicken mince to ensure the patties hold their shape.
- Cheese Variety: Use your favorite melting cheese for added flavor.
- Cooking Oil: Canola or vegetable oil works best for even browning.
- Bake Instead of Fry: Preheat oven to 200°C/390°F. Place patties on a greased baking sheet and bake for 15–20 minutes, flipping halfway through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main dish, Appetizer
- Method: Pan-frying
- Cuisine: Global
