If you’re craving something comforting, satisfying, and full of flavor, Chicken Rissoles are a must-try! These little golden patties bring together juicy ground chicken, tender veggies, and aromatic herbs, all pan-fried to perfection. Not only are they delightfully simple to put together, but they’re also versatile for every meal—whether you serve them with classic mashed potatoes, toss them in a lunchbox, or enjoy them cold the next day (trust me, they’re delicious either way). Chicken Rissoles are the kind of homey dish that instantly makes any dinner feel special, without a lot of fuss.
Ingredients You’ll Need
The beauty of Chicken Rissoles lies in just how approachable the ingredient list is. Every component plays an important role, from binding the patties together to adding a subtle pop of color or a punch of taste.
- Ground Chicken (500g): The star of the show—lean, packed with protein, and perfect for soaking up flavors.
- Onion, finely grated (1 small): Adds sweetness, moisture, and a savory base to the mix.
- Carrot, grated (1 small): Brings gentle sweetness and a lovely pop of color.
- Garlic, minced (1 clove): For just the right hint of aromatic depth.
- Fresh Parsley, chopped (1/4 cup): Brightens the flavor and speckles the rissoles with green.
- Breadcrumbs (1/2 cup): Absorb moisture and help bind the patties while keeping them tender.
- Egg (1): Ensures everything sticks together for perfect shaping and frying.
- Worcestershire Sauce (1 tablespoon): Layers in umami richness you’ll absolutely crave.
- Dijon Mustard (1 teaspoon): A subtle tang that wakes up all the flavors.
- Salt (1/2 teaspoon): Brings all the tastes into focus.
- Black Pepper (1/4 teaspoon): Just enough to give a gentle warmth at the end.
- Olive Oil (2 tablespoons, for frying): Creates that beautiful golden crust and a delicate flavor.
How to Make Chicken Rissoles
Step 1: Mix the Ingredients
Grab your largest mixing bowl, because everything comes together right here! Combine ground chicken, grated onion, carrot, garlic, chopped parsley, breadcrumbs, egg, Worcestershire sauce, Dijon mustard, salt, and pepper. Mixing with clean hands works best for evenly distributing the veggies and seasonings—plus, it’s quite satisfying. You’ll end up with a mixture that’s slightly sticky but easy to form.
Step 2: Shape the Patties
Now the fun part: shaping your Chicken Rissoles! Using your hands, scoop up about two tablespoons of mixture at a time and gently roll into small balls before flattening them into patties. Aim for 8 to 10 patties, keeping them roughly the same size for even cooking. If the mixture feels too sticky, a quick rinse of your hands in cold water helps.
Step 3: Pan-fry to Perfection
Heat olive oil in a large nonstick skillet over medium heat. Once the oil shimmers, add the rissoles in batches—don’t overcrowd the pan. Fry for about 4 to 5 minutes per side until each Chicken Rissole is golden brown and cooked through. The kitchen will smell absolutely incredible as they sizzle away! Move cooked rissoles to a paper towel-lined plate to drain off excess oil while you finish the batches.
Step 4: Serve and Enjoy
That’s it—your Chicken Rissoles are ready to shine! Serve them piping hot for the crispiest edges, but they’re also delicious at room temp, making them perfect for meal-prepping or picnics. Pair with your favorite sides and tuck in for a seriously comforting meal.
How to Serve Chicken Rissoles
Garnishes
Bring your plate to life with a sprinkle of freshly chopped parsley or a little extra black pepper. For a bright finish, a squeeze of lemon or a dollop of tangy Greek yogurt or tzatziki adds an irresistible twist, making each bite sing with freshness.
Side Dishes
Chicken Rissoles love the company of creamy mashed potatoes, a crisp green salad, or simple steamed veggies. For an Australian classic, try serving them with peas and a splash of gravy. If you’re after something lighter, a slaw with apple or fennel is fresh and fabulous!
Creative Ways to Present
Turn Chicken Rissoles into irresistible sliders tucked in soft buns with spicy mayo and lettuce, or break them up and use them in wraps, grain bowls, or even atop a bed of herby couscous. They’re also perfect as a hearty protein boost for a lunchbox or picnic spread.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Rissoles are a lifesaver for busy days. Allow them to cool completely, then pop them in an airtight container—they’ll keep in the fridge for up to three days. Just be sure to keep them separate from sauces or sides to preserve that perfect texture.
Freezing
Chicken Rissoles freeze beautifully! Arrange cooled patties in a single layer on a tray to freeze individually, then transfer to freezer bags or containers. They’ll stay tasty for up to two months. Simply thaw in the fridge overnight when you’re ready to enjoy again.
Reheating
For best results, reheat Chicken Rissoles in a skillet over medium-low heat with a drizzle of oil—they’ll regain their crisp edges and heated-through centers in a few minutes. In a pinch, a microwave works, but be sure to cover them with a damp paper towel to keep them moist.
FAQs
Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey is a great substitute and works well with the other flavors in Chicken Rissoles. You might notice a slightly different taste and texture, but they’ll still fry up delicious and juicy.
How do I make these gluten-free?
Easy—just swap regular breadcrumbs for your favorite gluten-free alternative. Everything else in Chicken Rissoles is naturally gluten-free, so you’re all set for an allergy-friendly meal.
Can I bake Chicken Rissoles instead of frying?
Yes. For a lighter approach, arrange the patties on a lined baking sheet and bake at 400°F (200°C) for 20 to 25 minutes, flipping halfway through. They’ll still turn out wonderfully golden, with a little less oil.
What extras can I add to the mix?
Get creative! Stir in finely grated zucchini for extra moisture and veggies, or some canned corn for sweet pops of flavor. Chopped herbs like chives or dill also pair beautifully with Chicken Rissoles.
Can I make the patties ahead of time?
Definitely. Prepare and shape your Chicken Rissoles up to a day ahead and store them covered in the refrigerator until you’re ready to cook. This is a fantastic option when entertaining or prepping weeknight dinners.
Final Thoughts
If you’re looking for a dish that brings family and friends together, Chicken Rissoles are your ticket to an easy, comforting dinner everyone will love. Whip them up and share the joy—one bite, and you’ll want them on regular rotation!
Print
Chicken Rissoles Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Australian
- Diet: Non-Vegetarian
Description
These Chicken Rissoles are flavorful and easy to make, perfect for a delicious weeknight dinner. Made with ground chicken, vegetables, and seasonings, these patties are pan-fried until golden brown. Serve them with your favorite sides for a satisfying meal.
Ingredients
Main Ingredients:
- 500g ground chicken
- 1 small onion (finely grated)
- 1 small carrot (grated)
- 1 garlic clove (minced)
- 1/4 cup fresh parsley (chopped)
- 1/2 cup breadcrumbs
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 2 tablespoons olive oil (for frying)
Instructions
- Prepare the Mixture: In a large mixing bowl, combine ground chicken, grated onion, carrot, garlic, parsley, breadcrumbs, egg, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix well.
- Shape the Rissoles: Form the mixture into 8–10 small patties.
- Cook the Rissoles: Heat olive oil in a skillet. Cook the rissoles in batches for 4–5 minutes per side until golden brown and cooked through.
- Serve: Drain on paper towels and serve hot with your preferred sides.
Notes
- For a lighter option, bake the rissoles at 400°F (200°C) for 20–25 minutes.
- Enhance with zucchini or corn for added vegetables.
Nutrition
- Serving Size: 2 rissoles
- Calories: 260
- Sugar: 2g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 105mg
