🍗 Chicken Rissoles
Chicken rissoles are juicy, pan-fried patties made with minced (ground) chicken, herbs, and breadcrumbs. They’re especially popular in Australia and the United Kingdom, where they’re a comforting family favorite.
🛒 Ingredients (Serves 4)
- 500 g (1 lb) minced chicken
- ½ cup breadcrumbs
- 1 small onion, finely grated
- 1 garlic clove, minced
- 1 egg
- 2 tablespoons chopped parsley
- 1 tablespoon Worcestershire sauce (optional)
- Salt & black pepper to taste
- 1–2 tablespoons olive oil (for frying)
👩🍳 Method
1️⃣ Mix
In a large bowl, combine chicken, breadcrumbs, onion, garlic, egg, parsley, Worcestershire sauce, salt, and pepper. Mix until just combined (don’t overwork).
2️⃣ Shape
Form into 8–10 round patties.
3️⃣ Cook
Heat oil in a frying pan over medium heat.
Cook rissoles 4–5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C).
4️⃣ Rest
Let rest for a few minutes before serving to keep them juicy.
🍽️ Serving Ideas
- With mashed potatoes and gravy
- In a burger bun with lettuce and mayo
- With salad for a lighter option
- Alongside roasted veggies
💡 Flavor Variations
- Add grated carrot or zucchini for extra moisture.
- Mix in feta and spinach for a Mediterranean twist.
- Add a teaspoon of curry powder for a mild kick.
- Use sweet chili sauce instead of Worcestershire for a sweeter version.
❄️ Storage
- Fridge: 3–4 days (cooked)
- Freezer: Up to 2 months (raw or cooked)
If you’d like, I can also share a baked version, air fryer method, or a creamy mushroom sauce to serve on top.
