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Chicken rissoles recipe served on a white plate with ketchup dipping sauce

Chicken Rissoles (Chicken Patties)

Golden, cheesy chicken rissoles made with ground chicken, grated carrot and zucchini, and shredded cheese. Ready in 35 minutes and perfect as a weeknight dinner or party finger food.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 16 rissoles
Course: Dinner, Main Course
Cuisine: American
Calories: 132
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken Excess liquid drained and discarded before mixing
  • 1 medium carrot Grated on box grater, perpendicular angle for short strands
  • 1 medium zucchini Grated on box grater, perpendicular angle for short strands
  • 1 large egg
  • 1.5 cup Colby cheese, shredded Or cheddar, Monterey Jack, gouda, or provolone. Avoid pre-shredded bags if possible.
  • 0.75 cup panko breadcrumbs Sub: 2/3 cup regular breadcrumbs. Gluten-free breadcrumbs work as a 1:1 swap.
  • 1 tbsp fresh parsley, finely chopped Optional
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp canola oil For pan-frying. Add more between batches as needed.
  • ketchup For dipping and serving

Equipment

  • Large non-stick skillet
  • Box grater
  • Large mixing bowl
  • Wire rack set over baking tray
  • Ice cream scoop (optional)

Method
 

  1. Preheat oven to 210 degrees F (100 degrees C). Place a wire rack over a baking tray to keep cooked rissoles warm and crispy between batches.
  2. Grate the carrot and zucchini using the large holes of a box grater. Hold each vegetable perpendicular to the grater to produce short strands rather than long strings.
  3. Add ground chicken, grated carrot, grated zucchini, egg, shredded cheese, panko breadcrumbs, parsley, salt, and pepper to a large bowl. Mix with a wooden spoon until fully combined.
  4. Wet your hands with cold water to prevent sticking. Scoop just under 1/4 cup of mixture per patty and shape into a round approximately 2.4 inches wide and 1/2 inch thick.
  5. Heat 1 tablespoon canola oil in a large non-stick skillet over medium-high heat. Cook 5 to 6 rissoles at a time without crowding the pan, 3 to 4 minutes per side, until deeply golden.
  6. Transfer cooked rissoles to the wire rack in the warm oven. Add more oil to the skillet as needed and cook remaining rissoles.
  7. Serve immediately with ketchup for dipping.

Notes

Drain all liquid from ground chicken package before using. If mixture is too loose to shape, add extra panko one tablespoon at a time. For baking option: spray patties with olive oil spray and bake at 430 degrees F (220 degrees C) for 15 to 18 minutes, flipping halfway. Pan-frying produces a significantly better golden crust. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or toaster oven for best texture.
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