Description
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
1 medium carrot, grated
1 medium zucchini, grated
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
2 tbsp canola oil (for frying)
Ketchup, to serve
Instructions
- 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Australian
Nutrition
- Serving Size: 3–4 rissoles
- Calories: 380
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 115 mg
