Ground Chicken Recipe That Turns Into Juicy, Cheesy Rissoles
Juicy cheesy rissoles made easy! This ground chicken recipe is quick, kid-friendly, and perfect for weeknight dinners.
Ingredients
Rissoles
- 500 g (1 lb) chicken mince, excess liquid drained
- 1 medium carrot, grated on a shallow angle
- 1 medium zucchini, grated on a shallow angle
- 1 egg
- 1 ½ cups shredded cheese (Colby, cheddar, or Monterey Jack)
- ¾ cup panko breadcrumbs
- 1 tbsp finely chopped parsley, optional
- 1 tsp kosher salt
- ½ tsp black pepper
Cooking & Serving
- 2 tbsp canola oil
- Ketchup, for dipping
Instructions
- Preheat your oven to 100°C (210°F) and set a rack over a baking tray so you have a spot to keep the cooked rissoles warm.
- In a large mixing bowl, combine the chicken mince, grated carrot, grated zucchini, egg, shredded cheese, breadcrumbs, parsley, salt, and pepper, stirring with a wooden spoon until everything is evenly mixed.
- Wet your hands to stop the mixture from sticking, scoop just under ¼ cup at a time, and shape into patties about 6 cm wide and 1.5 cm thick.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat, cook 5 to 6 rissoles at a time for 3 to 4 minutes on each side until golden brown, then move them onto the rack in the oven to stay warm.
- Add the remaining oil to the pan as needed and repeat the process until all the patties are cooked.
- Serve the rissoles hot with ketchup for dipping.