I love these chicken rissoles because they’re quick, easy, and so versatile. The mix of grated carrot and zucchini keeps them moist, while the melted cheese adds irresistible richness. They’re a great way to sneak in vegetables, and they’re equally delicious served hot from the pan or cold the next day in sandwiches. Plus, they’re freezer-friendly, making them perfect for meal prep.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Rissoles: 500 g chicken mince (ground chicken), excess liquid drained and discarded 1 medium carrot, grated on a shallow angle 1 medium zucchini, grated on a shallow angle 1 egg 1 1/2 cups Colby cheese, shredded (or cheddar, tasty, Monterey Jack) 3/4 cup panko breadcrumbs 1 tbsp finely chopped parsley (optional) 1 tsp cooking or kosher salt 1/2 tsp black pepper
Cooking & serving: 2 tbsp canola oil Ketchup, for dipping
Directions
I preheat the oven to 100°C (210°F) and place a rack over a tray to keep the cooked rissoles warm as I work.
In a large bowl, I mix together the chicken mince, grated carrot, grated zucchini, egg, cheese, breadcrumbs, parsley, salt, and pepper. I stir until everything is evenly combined and the mixture holds together.
I wet my hands to prevent sticking and shape the mixture into small patties, using just under 1/4 cup for each. Each rissole should be about 6 cm wide and 1.5 cm thick.
I heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat.
I cook 5–6 rissoles at a time for about 3–4 minutes on each side, or until golden brown and cooked through.
As each batch finishes, I transfer the rissoles to the prepared rack in the warm oven while I cook the rest, adding more oil to the pan as needed.
I serve the rissoles straight away with ketchup for dipping or alongside a fresh salad and fries for a full meal.
Servings and Timing
This recipe makes about 14–16 rissoles, serving 4–5 people. It takes about 15 minutes to prepare and 20 minutes to cook, for a total of 35 minutes. They’re great for a quick weeknight dinner or weekend meal prep.
Variations
I like to experiment with these rissoles by adding different seasonings — sometimes a dash of paprika, cumin, or chili flakes for a spiced-up version. For a cheesy twist, I use mozzarella or provolone for extra meltiness. If I want a healthier version, I bake them in the oven at 220°C for 15–18 minutes, flipping halfway through and spraying lightly with oil. I also love serving them in burger buns with lettuce, tomato, and aioli for a quick chicken burger.
Storage/Reheating
I store cooked rissoles in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a frying pan over medium heat or in the oven at 180°C for 10 minutes until hot. They can also be microwaved for 30–40 seconds. I freeze uncooked rissoles on a tray, then transfer them to a bag once solid. When ready to cook, I thaw overnight in the fridge and cook as usual.
FAQs
Can I bake them instead of frying?
Yes, I can bake them at 220°C for about 15–18 minutes, flipping halfway through.
How do I stop them from falling apart?
If the mixture is too wet, I add a little more panko until it holds together nicely.
Can I use other vegetables?
Definitely. Finely chopped spinach, corn, or grated sweet potato all work well.
Can I make them dairy-free?
Yes, I simply skip the cheese or use a dairy-free shredded cheese alternative.
Can I freeze them?
Yes, both raw and cooked rissoles freeze well for up to 2 months.
How do I make them gluten-free?
I use gluten-free breadcrumbs in place of panko.
What cheese works best?
Colby or cheddar melts beautifully and gives a mild flavor, but tasty or Monterey Jack also work great.
Can I use turkey mince instead of chicken?
Yes, turkey mince works just as well and gives a slightly richer flavor.
What’s the best dipping sauce besides ketchup?
I love serving them with aioli, BBQ sauce, or sweet chili sauce for variety.
Can I add herbs or spices?
Absolutely! Fresh coriander, thyme, or a pinch of garlic powder adds extra depth.
Conclusion
These Chicken Rissoles are one of my favorite quick meals — hearty, cheesy, and full of wholesome flavor. I love how the chicken stays juicy thanks to the grated vegetables and how easy they are to make from scratch. Whether I’m serving them for dinner, packing them for lunch, or freezing them for later, they’re always a reliable, crowd-pleasing dish that brings comfort and flavor to any table.
These Chicken Rissoles are a lighter, juicier twist on the classic Aussie comfort food. Packed with minced chicken, grated vegetables, and gooey cheese, they’re crispy on the outside, tender inside, and full of savory flavor. Perfect for dinner, lunchboxes, or meal prep, they’re simple, versatile, and always a family favorite.
Ingredients
500 g chicken mince (ground chicken), excess liquid drained
Preheat oven to 100°C (210°F) and place a rack over a tray to keep rissoles warm between batches.
In a large bowl, combine chicken mince, carrot, zucchini, egg, cheese, breadcrumbs, parsley, salt, and pepper. Mix until evenly combined and mixture holds together.
With wet hands, shape into small patties (about 6 cm wide, 1.5 cm thick) using just under 1/4 cup of mixture per rissole.
Heat 1 tbsp of oil in a large non-stick frying pan over medium-high heat. Cook 5–6 rissoles at a time for 3–4 minutes on each side, until golden and cooked through.
Transfer cooked rissoles to the oven rack to stay warm while cooking remaining batches. Add more oil as needed.
Serve hot with ketchup or alongside salad and fries for a full meal.
Notes
Add paprika, cumin, or chili flakes for extra flavor.
Swap Colby for mozzarella or provolone for a gooey texture.
For a healthier option, bake at 220°C for 15–18 minutes, flipping halfway.
Serve in burger buns with lettuce, tomato, and aioli for an easy chicken burger.
Use gluten-free breadcrumbs for a GF-friendly version.
