Description
These Chicken Rissoles are flavorful ground chicken patties mixed with Parmesan, herbs, and spices, then pan-fried to a golden crisp. Perfect as a snack, appetizer, or served on a bun as a delicious chicken burger, they are juicy on the inside with a satisfying crust on the outside.
Ingredients
Scale
Chicken Rissoles
- 1 lb (450g) ground chicken
- 1/2 cup breadcrumbs (preferably fresh)
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 egg
- 1 tbsp fresh parsley, chopped (optional)
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil or vegetable oil for frying
Instructions
- Prepare the mixture: In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, chopped onion, minced garlic, egg, parsley (if using), dried oregano, salt, and black pepper. Mix everything together until the ingredients are evenly incorporated and the mixture holds together well.
- Shape the rissoles: Divide the mixture into small portions and shape each into round or oval patties approximately 2 inches wide, making sure they are compact enough to hold their shape during frying.
- Heat the oil and fry: Heat a generous amount of oil in a frying pan over medium heat. Once the oil is hot, carefully add the rissoles in batches without overcrowding the pan. Fry each side for 3-4 minutes or until golden brown and fully cooked through.
- Drain excess oil: Once cooked, transfer the rissoles to a plate lined with paper towels to absorb any excess oil, helping maintain a crisp exterior without greasiness.
- Serve and enjoy: Serve the rissoles hot, accompanied by your favorite dipping sauce, a fresh side salad, or place them on a bun to enjoy as a tasty chicken burger alternative.
Notes
- For best results, use fresh breadcrumbs to keep the texture light and tender.
- Ensure the oil is hot enough before frying to achieve a crisp coating without absorbing too much oil.
- Rissoles can be served as appetizers, snacks, or main meals depending on portion size and accompaniments.
- Leftover rissoles can be refrigerated in an airtight container for up to 2 days and reheated in a skillet or oven for best texture.
- To make the recipe gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs.
