Preparation Time: 20 minutes
Cooking Time: 20 minutes
Resting Time: 10 minutes
Total Time: 50 minutes
Yield: 8 rissoles (4 servings)
Ingredients
For the Rissoles
- 1 pound (450 g) ground chicken
- 1 small onion, finely grated
- 2 cloves garlic, minced
- ½ cup breadcrumbs
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt
For Cooking
- 2 tablespoons olive oil
Optional Garnishes
- Fresh parsley
- Lemon wedges
- Chopped chives
Instructions
Step 1: Prepare the Mixture
In a large mixing bowl, combine the ground chicken, grated onion, garlic, breadcrumbs, egg, parsley, chives, Dijon mustard, Worcestershire sauce, paprika, oregano, onion powder, salt, and black pepper.
Mix gently until all ingredients are evenly combined. Avoid overmixing, as it can make the rissoles dense.
Step 2: Shape the Rissoles
Divide the mixture into eight equal portions.
Shape each portion into a round patty approximately ¾ inch thick.
Place the patties on a tray and refrigerate for 10 minutes to help them hold their shape during cooking.
Step 3: Heat the Pan
Heat the olive oil in a large non-stick skillet over medium heat.
Ensure the oil is hot before adding the patties.
Step 4: Cook the Rissoles
Place the chicken rissoles in the skillet without overcrowding the pan.
Cook for 5–6 minutes on one side until golden brown.
Carefully flip each rissole and cook for another 5–6 minutes, or until the internal temperature reaches 165°F (74°C) and the patties are fully cooked.
Transfer to a plate lined with paper towels if needed.
Step 5: Serve
Serve the Chicken Rissoles hot with your favorite side dishes and a squeeze of fresh lemon juice.
Garnish with chopped parsley or chives for added freshness.
Tips for Perfect Chicken Rissoles
- Use freshly ground chicken for the best flavor and texture.
- Chill the patties before cooking to prevent them from falling apart.
- Do not overmix the meat mixture.
- Cook over medium heat to ensure even cooking without burning the outside.
- A meat thermometer guarantees perfectly cooked chicken.
- If the mixture feels too wet, add a little more breadcrumbs.
Recipe Variations
Cheese-Stuffed Chicken Rissoles
Place a small cube of mozzarella or cheddar inside each patty before shaping.
Spicy Chicken Rissoles
Add finely chopped chili, cayenne pepper, or crushed red pepper flakes for extra heat.
Herb Chicken Rissoles
Mix in fresh dill, basil, or cilantro for a different herb profile.
Mediterranean Style
Add crumbled feta cheese, chopped spinach, and oregano for a Mediterranean-inspired version.
Air Fryer Chicken Rissoles
Cook in a preheated air fryer at 375°F (190°C) for 12–15 minutes, flipping halfway through.
Serving Suggestions
Chicken Rissoles pair wonderfully with:
- Mashed potatoes
- Roasted vegetables
- Steamed green beans
- Garden salad
- Coleslaw
- French fries
- Rice pilaf
- Buttered corn
- Garlic bread
- Burger buns with lettuce and tomato
They also make an excellent filling for wraps, sandwiches, and lunchboxes.
Storage Instructions
Store cooled Chicken Rissoles in an airtight container in the refrigerator for up to 4 days.
Freeze cooked or uncooked rissoles for up to 3 months.
Reheat gently in a skillet, oven, or air fryer until heated through.
Why You’ll Love This Recipe
- Quick and easy
- Family-friendly
- High in protein
- Budget-friendly
- Great for meal prep
- Juicy and flavorful
- Crispy golden exterior
- Easy to customize
- Freezer-friendly
- Perfect for lunch or dinner
Nutrition Information (Per Serving – 2 Rissoles)
- Calories: 360
- Protein: 30 g
- Total Fat: 20 g
- Saturated Fat: 5 g
- Carbohydrates: 10 g
- Dietary Fiber: 1 g
- Sugar: 2 g
- Cholesterol: 135 mg
- Sodium: 520 mg
- Potassium: 430 mg
- Calcium: 55 mg
- Iron: 2 mg