Chicken Rissoles (Chicken Patties)
Golden chicken patties with grated carrot, zucchini and pockets of melted cheese, served with ketchup for dipping.
By Cookin' KitchenUpdated
- Total: 35 minutes
- Makes: 16 rissoles
Recipe
Chicken Rissoles (Chicken Patties)
Golden chicken patties with grated carrot, zucchini and pockets of melted cheese, served with ketchup for dipping.
Cookin' · https://cookin.club/recipes/chicken-rissoles-chicken-patties
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Makes
- 16 rissoles
Ingredients
For 16 rissoles
Rissoles
Cooking and serving
Equipment
- Oven
- Tray
- Wire rack
- Bowl
- Wooden spoon
- Large non-stick pan
- Box grater
Instructions
Step 1: Preheat the oven to 100°C/210°F. Place a rack over a tray; the oven will keep the cooked rissoles warm.
Step 2: Mix the rissole ingredients together in a bowl with a wooden spoon.
Step 3: Wet your hands to keep the mixture from sticking. Measure out just shy of 1/4 cup per patty and shape each into a patty about 6 cm wide and 1.5 cm thick. If the mixture is too loose, see the notes for guidance.
Step 4: Heat 1 tablespoon of 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, until golden.
Step 5: Transfer the cooked rissoles to the rack over the tray and keep them warm in the oven. Add more oil as needed and cook the remaining rissoles.
Step 6: Serve straight away with ketchup for dipping.
Notes
Ingredient options and tips
Drain any liquid pooled with the chicken mince before mixing. If the mixture is too wet to shape, add a little extra panko, using as little as possible to help keep the rissoles juicy.
For shorter vegetable strands, hold the carrot or zucchini perpendicular to the box grater as you grate. You can use more carrot or zucchini in place of the other.
Turkey or pork mince can replace the chicken mince. For the cheese, cheddar, tasty cheese, Monterey Jack, provolone or gouda are options.
If you don’t have panko, use 2/3 cup regular breadcrumbs.
Baking option and storage
To bake instead of pan-frying, spray the patties well with olive oil spray and arrange them on two large lined trays. Bake at 220°C/430°F for 15 to 18 minutes, flipping halfway. They will be lighter in colour; avoid baking too long, as the chicken can overcook and dry out.
Refrigerate leftovers for up to 3 days. They can be frozen, though they may lose some juiciness.
Nutrition per rissole
- Calories
- 132 kcal
- Fat
- 9 g
- Saturated fat
- 3 g
- Carbohydrates
- 4 g
- Sugar
- 1 g
- Fiber
- 1 g
- Protein
- 9 g
- Sodium
- 274 mg
- Cholesterol
- 49 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
These chicken rissoles combine grated carrot and zucchini with shredded cheese and panko breadcrumbs. Pan-fry the patties until golden, then serve hot with ketchup for dipping.
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