Chicken Rissoles (chicken patties!)
Makes 14 to 16 rissoles. Serves 4 to 5 as a meal,
Ingredients
RISSOLES
- 500 g chicken mince ground chicken, excess liquid drained and discarde
- 1 carrot medium , grated on a shallow angle
- 1 zucchini medium , grated on a shallow angle
- 1 egg
- 1 ½ cup Colby cheese shredded (or cheddar, tasty, Monterey Jack
- ¾ cup panko breadcrumbs
- 1 tbsp finely chopped parsley optional
- 1 tsp cooking/kosher salt
- ½ tsp black pepper
COOKING & SERVING:
- 2 tbsp canola oil
- ▢ Ketchup – for dipping
Instructions
- Pre-heat oven to 100°C/210°F (all oven types), to keep cooked rissoles warm. Place a rack over a tray.
- Rissole mixture: Mix all ingredients together in a bowl using a wooden spoon.
- Form patties: Wet your hands (stops the mixture sticking all over your hands). Measure out just shy of 1/4 cup and shape into a 6 cm wide x 1.5cm thick pattie (2.4" x 0.6" thick). See Note 1 if your mixture is too loose.
- Cook: Heat 1 tablespoon oil in a large non-stick pan over medium high heat. Cook 5 – 6 rissoles at the time, 3 to 4 minutes on each side, until beautifully golden (as pictured). (Note 5 for baking)
- Keep warm: Transfer to the rack on the tray and keep warm in the oven. Add more oil as needed and cook remaining rissoles.
- Serve straight away with ketchup for dipping!
Notes
This recipe is sponsored by Mediterranean Supermarket