Easy Chicken Rissoles

Golden, cheesy, and packed with hidden veggies – perfect for dinner or lunchboxes.

Prep Time: 15 mins | Cook Time: 15–20 mins | Servings: ~16 rissoles

📝 Ingredients

• 1 brown onion, grated

• 1 medium carrot, grated

• 1 small zucchini, grated (squeeze excess moisture)

• 1 cup cheddar cheese, grated

• 500 g chicken mince (ground chicken)

• 1 cup panko breadcrumbs (or regular breadcrumbs)

• 1 large egg

• 2 tbsp fresh chives or parsley, chopped

• Salt & pepper, to taste

• 2–3 tbsp olive oil, for frying

👩‍🍳 Instructions

1️⃣ Prep the Veggies & Cheese

• Grate onion, carrot, zucchini, and cheddar cheese.

• Squeeze excess moisture from zucchini to prevent sogginess.

2️⃣ Mix the Mixture

• In a large mixing bowl, combine grated veggies, cheese, chicken mince, breadcrumbs, egg, herbs, salt, and pepper.

• Mix until evenly combined (don’t overwork).

3️⃣ Shape the Rissoles

• Wet hands slightly. Scoop ~2 tablespoons of mixture, roll into a ball, and flatten gently.

• Repeat with remaining mixture.

4️⃣ Pan-Fry to Perfection

• Heat olive oil in a large frying pan over medium heat.

• Cook rissoles for 4–5 minutes per side, or until golden brown and cooked through.

• Work in batches, adding more oil if needed.

5️⃣ Serve or Store

• Serve warm with salad, veggies, or in a burger bun.

• Refrigerate up to 3 days or freeze for up to 3 months.

💡 Tips & Variations

• Cheese Swap: Try mozzarella for extra melty texture.

• Crispier Rissoles: Lightly dust with flour before frying.

• Oven-Baked Option: Brush with oil, bake at 200°C (390°F) for 20–25 mins, flipping halfway.

If you’d like, I can also make a full meal plan where these rissoles get used for dinner, next-day lunch wraps, and even a freezer-friendly batch. That way you get more value out of one cooking session. Would you like me to do that?