Homemade Chicken Mince Rissoles

These easy savory Chicken Mince Rissoles are are cooked over a medium heat with a little olive oil until golden and crispy on the outside. Around 25 minutes to make, they're perfect for burgers, salads and make great leftovers.

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Recipe Highlights

• Crispy and Crunchy: only a little oil is needed to achieve a golden crunchy outside, cooked in a pan over medium heat
• Quick and Easy: Chicken rissoles are a quick and easy meal to prepare, making them perfect for busy weeknights. You can mix the ingredients, shape the rissoles, and have dinner on the table in less than 30 minutes.
• Lower in Fat: ground chicken/chicken mince can either consist of chicken breast or chicken thigh depending on your preferences
• Customizable: add spices, hide grated vegetables, or cheese, to your chicken mince rissoles to enhance the flavor
• Freezer-Friendly: You can make a big batch and freeze them for later use, providing convenient, homemade meals anytime.
• Under 500 calories per serve!

Rissoles are something I grew up eating alot of and are typically made with minced meat (like beef, chicken, or pork) mixed with seasonings like herbs, spices, onions, and garlic. They also include a binder, like breadcrumbs, oats or eggs.

The mixture is shaped into patties, coated in breadcrumbs, and then cooked in a pan on the stovetop with a small amount of oil until golden brown.

Ingredients

• Chicken: I use chicken breast chicken mince which is leaner, or you could use chicken thigh chicken mince which has a little more fat
• Breadcrumbs: I loving using panko breadcrumbs as they provide great texture and crunch
• Onion, Garlic and Ginger: these are the flavor base for the tasty chicken rissoles. I use finely diced brown onion, and freshly minced garlic and grated ginger. Ginger paste and garlic paste will work just as fine.
• Spices and Seasonings: Salt, pepper, rosemary and oregano are great to use as a base, and if you have garlic salt and lemon pepper, these work really well instead of regular salt and pepper
• Oil: I use olive oil to lightly fry off the rissoles to achieve that crispy golden crust and tender juicy centre. Alternatively you cold use grapeseed oil, or vegetable oil

How To Make Chicken Rissoles

1. Meat: Combine chicken mince in a large mixing bowl and break up with a spoon so there are no lumps.
2. Arromats: Add the spices:  fresh garlic, fresh ginger, rosemary, coriander, lemon pepper and salt.
3. Mix: Use hands to mix it all together (wear a pair of disposable rubber gloves if preferred). Use damp hands to avoid the mixture sticking.

4. Shape: Shape mixture into 6 large rissoles, and gently flatten each one with palm of hand into a round disc shape about 1 inch thick. Alternatively shape into 12 small rissoles.

5. Cook: Add 2 tablespoons of oil to pan on medium high heat, and cook each side for 3 to 4 minutes or until golden brown.
6. Finish: Drain on kitchen or parchment paper if needed, and serve.

FAQ's

In my opinion, lightly pan frying definitely results in a crispy, more golden rissole, but baking them is an option if you prefer, although they outside may not be as crispy and golden. Either way, they make a great burger patty!

Recipe Tips

• Ground Chicken: Use fresh and high-quality ground chicken. Look for lean ground chicken, which will help keep the rissoles moist while preventing excessive greasiness.
• Seasonings: The choice of seasonings is crucial for flavor. Experiment with herbs like parsley, thyme, or basil, and spices like paprika, cumin, or garlic powder. Tailor the seasonings to your taste, but be mindful not to overdo it, as chicken has a mild flavor that can easily be overwhelmed.
• Binders: To ensure the rissoles hold together well, use appropriate binders like breadcrumbs, oats, or eggs. The binders help maintain the shape and texture of the rissoles. Adjust the binder quantity as needed; too much can make the rissoles dry, while too little may cause them to fall apart during cooking.
• Vegetables: Ensure any vegetables you add are finely chopped or grated to distribute their flavors and moisture evenly.
• Consistency: Aim for uniform-sized rissoles for even cooking.
• Cooking Temperature: Cook over medium heat to avoid burning or undercooking.
• Resting: Allow the rissoles to rest briefly after cooking to retain moisture.

Making Ahead and Storing

• Make Ahead: make these chicken rissoles ahead of time and keep them covered in an air tight container in the fridge for 2 days.
• Storing: Once cooked, store leftover rissoles in an air tight container in the fridge and eat within 3 days. Reheat in the oven or Air Fryer.
• Freezing: Store cooked and cooled rissoles in an airtight container for upto 2 months.  Make sure to label and date the container so you know what is in there and when it was made.  I also like to include a used by date  of about 4 weeks later as it helps to organise what freezer meals need eating when.
• Make them into mini meatballs: this recipe has many uses and instead of making rissoles, instead shape the meat into mini meatballs.

What To Serve With Chicken Rissoles?

Chicken Rissoles are so versatile and there are so many things you can do with them.  Here are some of my favorite serving options:

I generally find no sauce is needed with these rissoles as they are so tasty and full of flavour from the garlic, ginger and all the herbs and spices.  

However if you tend to enjoy a little sauce try this quick homemade sugar free sweet chilli sauce, quick homemade ketchup, or this rich smoky homemade BBQ sauce.

These chicken mince rissoles are super easy to make, can be enjoyed by the whole family and also make great finger food for family gatherings. 

More Meatballs

Chicken Rissoles

Kim

Crispy golden chicken rissoles with a crunchy exterior, juicy centre and seasoned with ginger, garlic, herbs, and panko breadcrumbs.

4.43 from 35 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner

Servings 3 people

Calories 224 kcal

Ingredients

 

1x2x3x

• 500 grams /1 pound Chicken mince/ground chicken
• 1 medium brown onion - finely diced
• 1 tablespoon Crushed garlic
• 1 teaspoon Minced ginger - (or ginger paste)
• 1 teaspoon Salt
• 1 tablespoon Dried rosemary
• 1 tablespoon Dried Oregano
• 1 teaspoon Black pepper
• ½ cup Panko Bread crumbs
• 4 tablespoons Olive Oil

Instructions

 

• In a large mixing bowl, add all of the ingredients (except panko breadcrumbs) and mix together with 2 spoons or your hands, making sure everything it thoroughly combined.
  500 grams /1 pound Chicken mince/ground chicken, 1 medium brown onion, 1 tablespoon Crushed garlic, 1 teaspoon Minced ginger, 1 teaspoon Salt, 1 tablespoon Dried rosemary, 1 tablespoon Dried Oregano, 1 teaspoon Black pepper
• On a large dinner plate, spread the panko crumbs
  ½ cup Panko Bread crumbs
• Take 2 to 3 dessert spoonfuls of meat mixture and form into a round. To even out some of the moisture in the meatballs, roll rissole thoroughly in crumbs and turn over and around until the rissole is all coated. Set aside on a clean plate.
• Repeat the process and make 5 more.
• Heat a pan/skillet on the stove on medium to high heat with the oil. Once it is heated, add the rissoles, making sure not to overcrowd the pan - you want to make sure you have enough room to flip them with a spatula and move them around.
  4 tablespoons Olive Oil
• Cook each rissole for a few minutes each side until they are golden brown, turning with a spatula.

Notes

1. 1. Ground Chicken: Use fresh and high-quality ground chicken. Look for lean ground chicken, which will help keep the rissoles moist while preventing excessive greasiness.
   2. Breadcrumbs:  whilst panko breadcrumbs are my favorite, you can also use gluten free breadcrumbs for a gluten free option.
   3. Vegetables: Ensure any vegetables you add are finely chopped or grated to distribute their flavors and moisture evenly.
   4. Consistency: Aim for uniform-sized rissoles for even cooking.
   5. Cooking Temperature: Cook over medium heat to avoid burning or undercooking.
   6. Resting: Allow the rissoles to rest briefly after cooking to retain moisture.
   7. Storage:  Store leftover rissoles in the fridge in an air tight container and eat within 3 days.

Nutrition

Calories: 224kcalCarbohydrates: 7gProtein: 20gFat: 12gSaturated Fat: 1gFiber: 1gSugar: 1g

Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.

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