Chicken Rissoles
Crispy golden chicken rissoles with a crunchy exterior, juicy centre and seasoned with ginger, garlic, herbs, and panko breadcrumbs.
Servings 3 people
Calories 224kcal
Ingredients
- 500 grams 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 cooking oil
Instructions
- Add 500 grams chicken mince/ground chicken, 1 medium brown onion (finely diced), 1 tablespoon crushed garlic, 1 teaspoon minced ginger, 1 teaspoon salt, 1 tablespoon dried rosemary, 1 tablespoon dried Oregano, 1 teaspoon black pepper, to a large mixing bowl, and mix together, making sure everything it thoroughly combined.
- On a large dinner plate, spread 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 4 tablespoons cooking 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.
- Cook each rissole for a few minutes each side until they are golden brown, turning with a spatula.
Notes
-
- 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.
- Breadcrumbs: whilst panko breadcrumbs are my favorite, you can also use gluten free breadcrumbs for a gluten free option.
- 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.
- Storage: Store leftover rissoles in the fridge in an air tight container and eat within 3 days.
Nutrition
Serving: 2rissoles | Calories: 224kcal | Carbohydrates: 7g | Protein: 20g | Fat: 12g | Saturated Fat: 1g | Fiber: 1g | Sugar: 1g
