Ingredients
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: Set your oven to 100°C (210°F) to keep the cooked rissoles warm. Place a rack over a tray for resting the cooked patties.
- Prepare rissole mixture: In a bowl, combine the chicken mince, grated carrot, grated zucchini, egg, shredded cheese, panko breadcrumbs, parsley (if using), salt, and black pepper. Mix well using a wooden spoon until all ingredients are evenly incorporated.
- Form patties: Wet your hands with water to prevent sticking. Measure just under 1/4 cup of the mixture and shape it into a patty about 6 cm wide and 1.5 cm thick (approximately 2.4 inches by 0.6 inches). If the mixture feels too loose, refer to Note 1 for tips on handling.
- 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 turn a beautiful golden brown.
- Keep warm: Transfer the cooked rissoles to the prepared rack in the oven to stay warm. Add more oil to the pan as needed and cook the remaining patties similarly.
- Serve: Serve your chicken rissoles immediately with ketchup for dipping, enjoying their juicy texture and delicious flavor.
Notes
- If the mixture is too loose and doesn’t hold its shape well, you can add a little extra panko breadcrumbs to firm it up without drying the rissoles.
- Grating the carrot and zucchini on a shallow angle helps create longer, thinner strands which blend better into the mixture and provide moisture without excess liquid.
- You can substitute Colby cheese with cheddar, tasty, or Monterey Jack according to your preference for a slightly different cheesy flavor.
- Using panko breadcrumbs gives the rissoles a lighter, crunchier texture compared to regular breadcrumbs.
- If preferred, the rissoles can be baked instead of pan-fried. Place them on a lined baking sheet and bake at 200°C (390°F) for about 20 minutes, flipping halfway through until golden and cooked through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Australian
