These chicken rissoles are golden on the outside with irresistible little pockets of oozy cheese inside. It’s my chicken mince version of the beloved Aussie beef rissole. There’s room for both in everybody’s life!
Chicken rissoles
Aussies love a good beef rissole. It’s right up there with other nostalgic Australian comfort meals like curried sausages, bangers and mash, and a good old-fashioned roast with all the trimmings.
In case you’re wondering what rissoles are, in Australia (and New Zealand) they are small meat patties that are usually pan-fried. And while we Aussies like to believe they’re exclusively ours (right!?) it turns out that actually there are different forms of rissoles all around the world made with other meats, fish/seafood and vegetables.
The classic Aussie version is made with beef mince, often mixed with grated vegetables, and flavoured with savoury seasonings such as Worcestershire sauce.
Today though I’m doing a spin on the classic using chicken. I’ve also doubled down on the non-traditional approach by adding cheese for much needed juiciness (because chicken mince = lean meat) as well as flavour.
But you know you’re going to love them. Look at these golden beauties!
Proof of oozy cheese pockets inside:
What you need for Chicken Rissoles
Here’s what you need to make these cheesy chicken rissoles:
Chicken mince (ground chicken) – This recipe is created with chicken mince but turkey or pork mince would make great direct substitutes with no alteration to the recipe. For beef and lamb, it’s better to use the classic Beef Rissoles recipe which has seasonings suited to red meats.
TIP: Chicken mince purchased in packets from supermarkets can be quite wet and soft. Pour off and discard any liquid pooled in the packet before using. If you are struggling to form patties because your mixture is too wet, add more breadcrumbs to absorb the excess moisture. But really try to avoid/minimise this as the drier the mixture gets, the less juicy your rissoles!
Panko breadcrumbs – Breadcrumbs are necessary to absorb some of the moisture so you can form patties. I like to use Panko breadcrumbs because it makes the inside of the rissoles softer than using the fine regular breadcrumbs.
Panko is a Japanese breadcrumb favoured for the extra-crispy coating it gives crumbed foods (crumbed tenders, schnitzel, Kiev). Find it in the Asian aisle of most large supermarkets.
Substitute with 2/3 cup regular breadcrumbs if you can’t find panko. A reader also reported these worked great with gluten-free breadcrumbs!
Cheese (shredded) – Adds flavour and juiciness to the inside of the rissoles. Chicken mince is very lean, so cheese really makes a difference to the tasty-factor. Pick a well-flavoured cheese that’s suitable for both shredding and melting. Colby, cheddar/tasty, Monterey Jack, gouda, and provolone are all good choices.
Carrot and zucchini – To bulk out the patties as well as adding some goodness to our diet. Double up on one or the other if you want more veg, or just prefer one veg.
Alternatives: corn, thawed peas or small diced frozen vegetables, or finely chopped cooked, cooled broccoli. You don’t want to use anything that needs cooking (like raw grated sweet potato) because the chicken mince will overcook before the vegetable cooks through.Egg – For binding. Just one. Any more and it will noticeably dry out the filling.
Parsley – Optional, for lovely little flecks of colour.
How to make chicken rissoles
I need to share more recipes that are so straightforward I only need 6 simple step photos like below! Just what I needed after Friday’s Vegetable Dumplings, which totalled a whopping 30 process shots!!! (But it’s still a really easy recipe, I swear 😂)
Grate the zucchini and carrot using a standard box grater,
Mix all the rissole ingredients together in a bowl using a wooden spoon.
Scoop up just shy of 1/4 cup of mixture. TIP: An ice cream scoop with a lever is super handy for making patties and meatballs!
Wet your hand with water (so the mixture doesn’t stick) and place the ball of mixture on your hand.
Shape it into a patty.
Cook 5 to 6 patties at a time in a non-stick pan for 3 to 4 minutes on each side until golden and crispy. Keep cooked rissoles warm in a low oven, sitting on a rack set over a tray (this stops the underside from going soggy).
And that’s it! Pile them up on a platter with ketchup on the side for dipping. Rissoles are normally a meal eaten with knife and fork, but they’re also delicious as finger food. Either way, get your people stuck in while they’re hot!!
Before you ask, I did try baking them too. It works but I found that you can’t get the same amount of attractive dark colour on the surface without overcooking the inside. They’re still tasty, and I would do it if convenience was a priority (so I’ve included directions in the notes), but pan-frying really is better for these rissoles.
If baking convenience is what you’re after, try these Baked Chicken Broccoli Patties. The addition of broccoli protects the chicken mince from drying out in the oven so you can bake it for a bit longer and thus get more nice colour on it.
Oh and don’t worry. Those have cheese in them too. ☺️ – Nagi x
Did you know … you can fritter almost anything?
Watch how to make it
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Chicken Rissoles
Ingredients
Rissoles:
- 500g / 1 lb chicken mince (ground chicken), excess liquid drained and discarded (Note 1)
- 1 carrot, medium , grated on a shallow angle (Note 2)
- 1 zucchini, medium , grated on a shallow angle (Note 2)
- 1 egg
- 1 1/2 cup Colby cheese, shredded (or cheddar, tasty, Monterey Jack – see Note 3)
- 3/4 cup panko breadcrumbs (Note 4)
- 1 tbsp finely chopped parsley , optional
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
Cooking & serving:
- 2 tbsp canola oil
- Ketchup – for dipping
Instructions
- Pre-heat oven to 100°C/210°F (all oven types), to keep cooked rissoles warm. Place a rack over a tray.
- Rissole mixture: Mix all ingredients together in a bowl using a wooden spoon.
- Form patties: Wet your hands (stops the mixture sticking all over your hands). Measure out just shy of 1/4 cup and shape into a 6 cm wide x 1.5cm thick pattie (2.4" x 0.6" thick). See Note 1 if your mixture is too loose.
- Cook: Heat 1 tablespoon oil in a large non-stick pan over medium high heat. Cook 5 – 6 rissoles at the time, 3 to 4 minutes on each side, until beautifully golden (as pictured). (Note 5 for baking)
- Keep warm: Transfer to the rack on the tray and keep warm in the oven. Add more oil as needed and cook remaining rissoles.
- Serve straight away with ketchup for dipping!
Recipe Notes:
Nutrition Information:
Life of Dozer
When Dozer has an upset stomach, it’s time for his “man buns”. They help keep parts of him – ahem – clean, shall we say. Practical – and hilarious. (PS He’s fine now! Don’t feel too sorry for him, it was no doubt self-inflicted, eating something he shouldn’t have.)
I have never had rissoles before. These chicken rissoles are absolutely delicious – so juicy and love that they have veggies. This recipe is now a family staple. Love all your recipes Nagi. Your website is my go to!
Excellent rissoles, first time making them. I used Cilantro instead of parsley and it adds a nice flavour. thanks Nagi!
Haha. Thanks to THAT movie, almost every time I serve up dinner, my hubs asks “What’s that, Love?”
To which I answer (regardless of what it is) “Rissoles”
Just delicious as is every one of your recipes made a batch already almost gone sweet chilli sauce was the go
Hi Nagi all your recipes are great and I’m cooking some on the weekend. Thank you for sharing your yummy food. ❤️ Love seeing dozerxx
I made them tonight in the airfryer. 190 at 10 minutes. Flipped halfway. Soooo yummy
Oh I was going to ask about air fryer!
Nagi! I’m from Switzerland and I was just able to pre-order your book!! I wanted it no matter what so I was always checking for a possibility and was surprised to see that I could pre-order it now🥰. I’ll have to wait until next year to receive it but I don’t care, I’m just glad that I finally could secure a copy and that there’s a fixed date too!
I don’t have any other cookbooks, but you were the only one who got me into cooking 4 years ago and the reason why my family loves my cooking. You’re also the reason why my pantry now has a section just full of Asian (mainly Chinese) ingredients lol when I didn’t even have soy sauce before😂.
I’m so extremely excited you have no idea!😭😭😭
Is the chicken mince already cooked or is it raw? I really want to make these.
So glad to have you and Dozer back!
Hi Kelly! I’m not Nagi, but I’m sure it’s raw chicken mince.
Cheers!
Thank you.
We had your Chicken Rissoles
for dinner tonight and they were amazing. I made a sauce with chili sauce and a few dashes of sriracha and it worked well with the Rissoles. Thank you, Nagi, for another winning recipe.
Hi Nagi, love all your recipes, (as does my family) .
Do you think these could be cooked in an air fryer?
Thanks in advance.
I made them tonight in the airfryer. 190 at 10 minutes. Flipped halfway. Soooo yummy
It would be raw 🙂
I made your Chicken Rissoles tonight. They were super easy to prepare and cook but they lacked flavour. They would be ideal for childrens meals or fussy eaters. When I make them next I will add some herbs or spices to the recipe. Love your Chicken and Broccoli fritters
Hi Bev, I’m sorry to hear you thought they lacked flavour. Did you use a flavoured cheese?? Did you remember to add the salt and pepper??? N xx
Deliciously crunchy on the outside, definitely will make again! Tried them with sweet chilli sauce. Definitely will be making them again!
Ooh! Now that’s a great idea for a dipping sauce! N x
Nagi these are absolutely wonderful ,I made them just the way you made them, my husband loves them ,its a keeper in our house .
I have always made fish cake and crab cake ,but these are a winner for us ,beyond the fish and crab .
Thank you — J
CRAB CAKES! A rare treat around here. YUM! So glad you enjoyed these Jen – N x
I made these and they are nice. I also do a similar one but I add half a teaspoon of chinese five spice everyone asks for the recipe thanks and keep cooking
What’s the difference between grated and shredded cheese?
What are ‘man buns’.
Man buns are worn by men with long hair who put it up into a bun on the top or back of their heads.
I know what those man buns are but they were talking
about man buns referring to the poor doggy having the
runs I presume.
However what’s the difference between
grated and shredded cheese?
Perfecto; muy especial , gustan mucho0ooo las albondigas,
gracias
Thank you for thus recipe I will leave out the zucchini (don’t like em) and use low fat cheese and I will have to make em(husbands new medical volition requires it until I get my new non stick pans) but thus will be a lovely way to give him a burger or Ruissol dinner (he’s been craving burgers ^ pizzas but can’t have em or his pancreas will give him extreme pain) so hopefully thus will be a new wonderful addition now I just need to figure out a low fat pizza (no chicken though). Have a great day Nahi!
I usually comment on the recipe first but I cannot stop laughing about Dozer’s “man buns” as you put it! They are hilarious. This looks so yummy and as I have chicken mince at home it will be my dinner for this evening, as it has all of the items I’m allow to have on my diet (except the cheese). I have already given it a 5* because I have never made one of your recipes that has not been 5 or more stars at the dinner table. Thank you again for such a great idea for dinner. Belly rubs to Dozer! ❤️
These look amazing. I have a question: can they be kept in the fridge and rewarmed and eaten on subsequent days? I’m a nurse who works 3-4 days in a row of 12-hour shifts and am always looking for recipes I can cook and eat during the subsequent long work days. Thanks!
Just the picture of the Rossoles made me want to make them right now. They look so yummy! I love the man buns on Dozer. He is so cute. Thanks for the great recipes and laughs!