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Chicken Rissoles

Crispy golden chicken rissoles with a crunchy exterior, juicy centre and seasoned with ginger, garlic, herbs, and panko breadcrumbs.
Course Dinner
Cuisine Australian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 people
Calories 224kcal
Author Kim

Ingredients

  • 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. 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: 224kcal | Carbohydrates: 7g | Protein: 20g | Fat: 12g | Saturated Fat: 1g | Fiber: 1g | Sugar: 1g