These lightly spiced Chicken Rissoles are super easy to make with a little ginger, garlic, onion, dried or fresh herbs and panko breadcrumbs to a to create a delicious golden crispiness on the outside.
What Are Chicken Rissoles?
Rissoles are traditionally made from ground meat (either chicken, beef, pork and even turkey), with dried or fresh herbs added, garlic, and salt, rolled into large balls and pressed down to about 1 inch thick. Rissoles are bigger than meatballs, but smaller than a patty. Crumbing or breading is optional.
Made with Ground Chicken, they take around 10 minutes to mix and assemble and another 10 to 15 minutes to cook, so they are great for an easy weeknight dinner that can be on the table in under 30 minutes.
Sure you could buy pre made rissoles from the supermarket, but making your own guarantees you know exactly what goes into them. This is important to me because I like to use the highest quality ground meat possible and I know sometimes the store bought rissoles tend to use a fattier cut of meat. Not to mention, homemade always tends to taste better that store bought versions and it’s a fun way to spend time in the kitchen over a glass of wine, especially if you make it a team effort with getting dinner on the table with your husband or kids.
How To Make Chicken Rissoles
- Meat: Add the ground chicken/chicken mince to a large bowl and break up with a spoon so there are no lumps.
- Arromats: Add the spices: fresh garlic, fresh ginger, rosemary, coriander, lemon pepper and salt.
- Mix: Use hands to mix it all together (wear a pair of disposable rubber gloves if preferred)
- Shape: Shape mixture into 6 large balls and gently flatten each one with palm of hand into a round disc shape about 1 inch thick.
- 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.
- Finish: Drain on kitchen paper if need, and serve.
TIP: These rissoles are great for freezing. Just cook them, wait for them to cool and store in glass freezer containers for upto 1 month. 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.
Can You Make Chicken Rissoles In the Oven?
Yes you can cook rissoles in the oven which is great if you’re looking to reduce the amount of oil. Preheat an oven to 180 degrees C/350 degrees C, add the rissoles to a greased baking tray or line with baking paper, and apply a gently spray of oil so the brown on top. Bake for 30 minutes.
Can You Cook Rissoles on the BBQ?
Absolutely. Just make sure to cook them on the flat hotplate, not the grill hotplate, and to thoroughly oil the plate before cooking to ensure they don’t stick. This will result in a delicious smokey rissole with a little bit of char and crisp. Yum.
If you love meatballs, check out my other recipes —>> Authentic Thai Chicken Meatballs with Peanut Sauce, the ultimate Slow Cooker Moroccan Meatballs, or these Clean Eating Salmon Fritters.
What To Serve With Chicken Rissoles?
Chicken Rissoles are so versatile and there are so many things you can do with them. We often cook them on the outdoor BBQ in Summer and serve them with a potato bake and side salad. This is one of my favourite ways to enjoy them. Sides to serve with Chicken Rissoles:
- Salad Option – Noodle Salad, Rice Salad or Garden Salad
- Low Carb Option – Zucchini Noodles, Stirfry Asian greens
- Aussie Option – Coleslaw and Chips
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 to dip into why not try this store bought No Added Sugar Dijon Mustard, Traditional Mayonaise sweetened with a pure honey, or this Tamari – an organic soy sauce to add instant flavour to your dinner!
These chicken mince rissoles are super easy to make, are healthy and taste great. The versatility of these is that you can use any type of ground meat, and use whatever dried or fresh herbs you have on hand to create the perfect customised rissole that has your name on it. Eat them, freeze them, have leftovers for lunch, put them into a pasta, a curry, or have with salad. Lightly fry them, BBQ them, or bake them. So easy you’ll be making them on a regular basis.
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Easy Chicken Rissoles
- 500 grams /1 pound Chicken mince/ground chicken
- 1 medium brown onion finely diced
- 1 tablespoon Crushed garlic
- 1 teaspoon Minced garlic
- 1 teaspoon garlic salt or regular salt
- 1 tablespoon Dried rosemary
- 1 tablespoon Dried Oregano
- 1 teaspoon Lemon Pepper
- ½ cup Panko Bread crumbs
- 4 tablespoons Olive Oil
- 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.
- On a large dinner plate, spread the panko crumbs
- Take 2 to 3 dessert spoonfuls of meat mixture and form into a round, gently flattening on each side. Place in the 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 and cook for a few minutes each side until they are golden brown, turning with a spatula.
- This recipe makes 6 rissoles and Nutrition is per Rissole. Generally 2 rissoles are adequate for the average eater.
- These rissoles make great leftovers the next day, just reheat in the microwave for a couple of minutes.
- You can also freeze the rissoles in an air tight container for upto 4 weeks.
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