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.
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
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.