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Chicken Rissoles (chicken patties!)

Makes 14 to 16 rissoles. Serves 4 to 5 as a meal,
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Dinner, Lunch, Main Course, Side Dish
Cuisine chicken, western
Servings 16
Calories 132 kcal



  • 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


  • 2 tbsp canola oil
  • ▢ Ketchup – for dipping


  • 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!


This recipe is sponsored by Mediterranean Supermarket 
Keyword chicken, chicken dish, chicken recipe, western