Description
These Chicken Rissoles are flavorful and juicy patties made with ground chicken, grated carrot and zucchini, shredded Colby cheese, and seasoned with parsley, salt, and pepper. Pan-fried until golden brown, they’re easy to prepare and perfect for a quick lunch or dinner served with ketchup.
Ingredients
Scale
Main Ingredients
- 500g / 1 lb 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 cup Colby cheese, shredded (or cheddar, tasty, Monterey Jack)
- 3/4 cup panko breadcrumbs
- 1 tbsp finely chopped parsley (optional)
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 2 tbsp canola oil
- Ketchup – for dipping
Instructions
- Preheat Oven: Preheat the oven to 100°C/210°F to keep the cooked rissoles warm. Place a rack over a tray.
- Prepare Mixture: In a bowl, mix together the chicken mince, grated carrot, grated zucchini, egg, shredded cheese, panko breadcrumbs, parsley, salt, and pepper thoroughly using a wooden spoon until well combined.
- Form Patties: Wet your hands to prevent sticking, then measure out just shy of 1/4 cup of the mixture and shape into patties about 6 cm wide and 1.5 cm thick. If the mixture is too loose, adjust by adding more breadcrumbs.
- Cook Rissoles: Heat 1 tablespoon of canola oil in a large non-stick pan over medium-high heat. Cook 5 to 6 rissoles at a time for 3 to 4 minutes on each side or until they are beautifully golden brown and cooked through.
- Keep Warm: Transfer the cooked rissoles to the rack on the tray placed in the warm oven to keep them hot. Add more oil to the pan as needed and cook the remaining rissoles the same way.
- Serve: Serve the warm chicken rissoles immediately with ketchup for dipping for a delicious meal or snack.
Notes
- If your chicken mince mixture is too wet or loose, drain excess liquid or add more panko breadcrumbs to firm it up.
- Grating the carrot and zucchini on a shallow angle helps achieve the best texture and moisture balance in the rissoles.
- You can substitute Colby cheese with cheddar, tasty, or Monterey Jack cheese as preferred.
- Panko breadcrumbs provide a light, crispy coating and help bind the mixture better than regular breadcrumbs.
- Alternatively, for a healthier version, you can bake the rissoles in a preheated oven at 200°C/400°F for about 15-18 minutes, turning halfway through until golden and cooked through.
