Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chicken Rissoles (chicken patties!) Recipe
These chicken rissoles are golden on the surface with irresistible little pockets of oozy cheese inside. It’s my chicken mince model of the beloved Aussie beef rissole. There’s room for each in all people’s life!
Aussies love a great beef rissole. It’s proper up there with different nostalgic Australian consolation meals like curried sausages, bangers and mash, and a great old style roast with all of the trimmings.
In case you’re questioning what rissoles are, in Australia (and New Zealand) they’re small meat patties which are often pan-fried. And whereas we Aussies prefer to imagine they’re completely ours (proper!?) it seems that truly there are completely different types of rissoles all around the globe made with different meats, fish/seafood and greens.
The traditional Aussie model is made with beef mince, usually combined with grated greens, and flavoured with savoury seasonings resembling Worcestershire sauce.
In the present day although I’m doing a spin on the traditional utilizing chicken. I’ve additionally doubled down on the non-traditional strategy by including cheese for a lot wanted juiciness (as a result of chicken mince = lean meat) in addition to flavour.
However you understand you’re going to like them. Take a look at these golden beauties!
Proof of oozy cheese pockets inside:
Right here’s what you have to make these tacky chicken rissoles:
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Chicken mince (floor chicken) – This recipe is created with chicken mince however turkey or pork mince would make nice direct substitutes with no alteration to the recipe. For beef and lamb, it’s higher to make use of the traditional Beef Rissoles recipe which has seasonings suited to pink meats.
TIP: Chicken mince bought in packets from supermarkets will be fairly moist and mushy. Pour off and discard any liquid pooled within the packet earlier than utilizing. If you’re struggling to kind patties as a result of your combination is simply too moist, add extra breadcrumbs to soak up the surplus moisture. However actually attempt to keep away from/minimise this because the drier the combination will get, the much less juicy your rissoles!
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Panko breadcrumbs – Breadcrumbs are essential to soak up among the moisture so you may kind patties. I like to make use of Panko breadcrumbs as a result of it makes the within of the rissoles softer than utilizing the superb common breadcrumbs.
Panko is a Japanese breadcrumb favoured for the extra-crispy coating it provides crumbed meals (crumbed tenders, schnitzel, Kiev). Discover it within the Asian aisle of most giant supermarkets.
Substitute with 2/3 cup common breadcrumbs should you can’t discover panko. A reader additionally reported these labored nice with gluten-free breadcrumbs!
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Cheese (shredded) – Provides flavour and juiciness to the within of the rissoles. Chicken mince could be very lean, so cheese actually makes a distinction to the tasty-factor. Decide a well-flavoured cheese that’s appropriate for each shredding and melting. Colby, cheddar/tasty, Monterey Jack, gouda, and provolone are all good selections.
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Carrot and zucchini – To bulk out the patties in addition to including some goodness to our food regimen. Double up on one or the opposite if you’d like extra veg, or simply choose one veg.
Options: corn, thawed peas or small diced frozen greens, or finely chopped cooked, cooled broccoli. You don’t need to use something that wants cooking (like uncooked grated candy potato) as a result of the chicken mince will overcook earlier than the vegetable cooks by means of. -
Egg – For binding. Only one. Any extra and it’ll noticeably dry out the filling.
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Parsley – Non-obligatory, for beautiful little flecks of color.
I have to share extra recipes which are so easy I solely want 6 easy step pictures like under! Simply what I wanted after Friday’s Vegetable Dumplings, which totalled a whopping 30 course of pictures!!! (But it surely’s nonetheless a very easy recipe, I swear 😂)
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Grate the zucchini and carrot utilizing a regular field grater,
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Combine all of the rissole substances collectively in a bowl utilizing a wood spoon.
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Scoop up simply shy of 1/4 cup of combination. TIP: An ice cream scoop with a lever is tremendous useful for making patties and meatballs!
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Moist your hand with water (so the combination doesn’t stick) and place the ball of combination in your hand.
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Form it right into a patty.
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Prepare dinner 5 to six patties at a time in a non-stick pan for 3 to 4 minutes on either side till golden and crispy. Maintain cooked rissoles heat in a low oven, sitting on a rack set over a tray (this stops the underside from going soggy).
And that’s it! Pile them up on a platter with ketchup on the facet for dipping. Rissoles are usually a meal eaten with knife and fork, however they’re additionally scrumptious as finger meals. Both manner, get your individuals caught in whereas they’re sizzling!!
Earlier than you ask, I did strive baking them too. It really works however I discovered which you could’t get the identical quantity of enticing darkish color on the floor with out overcooking the within. They’re nonetheless tasty, and I’d do it if comfort was a precedence (so I’ve included instructions within the notes), however pan-frying actually is healthier for these rissoles.
If baking comfort is what you’re after, strive these Baked Chicken Broccoli Patties. The addition of broccoli protects the chicken mince from drying out within the oven so you may bake it for a bit longer and thus get extra good color on it.
Oh and don’t fear. These have cheese in them too. ☺️ – Johnsat x
Do you know … you may fritter virtually something?
Ingredients
- 500g / 1 lb chicken mince (ground chicken), excess liquid drained and discarded (Note 1)
- 1 carrot, medium , grated on a shallow angle (Note 2)
- 1 zucchini, medium , grated on a shallow angle (Note 2)
- 1 egg
- 1 1/2 cup Colby cheese, shredded (or cheddar, tasty, Monterey Jack – see Note 3)
- 3/4 cup panko breadcrumbs (Note 4)
- 1 tbsp finely chopped parsley , optional
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 2 tbsp canola oil
- Ketchup – for dipping
Instructions
- Pre-heat oven to 100°C/210°F (all oven types), to keep cooked rissoles warm. Place a rack over a tray.
- Rissole mixture: Mix all ingredients together in a bowl using a wooden spoon.
- Form patties: Wet your hands (stops the mixture sticking all over your hands). Measure out just shy of 1/4 cup and shape into a 6 cm wide x 1.5cm thick pattie (2.4" x 0.6" thick). See Note 1 if your mixture is too loose.
- Cook: Heat 1 tablespoon oil in a large non-stick pan over medium high heat. Cook 5 – 6 rissoles at the time, 3 to 4 minutes on each side, until beautifully golden (as pictured). (Note 5 for baking)
- Keep warm: Transfer to the rack on the tray and keep warm in the oven. Add more oil as needed and cook remaining rissoles.
- Serve straight away with ketchup for dipping!
Notes
1. Chicken mince can be quite watery. If there is liquid pooled in the packet, drain and discard first. Don’t let it get into the meat mixture else it may be too loose. If your mixture really is sloppy (older chicken mince can be really wet), add extra panko. However really try to minimise the panko, because the more excess panko you use, the less juicy your rissoles will be.
2. Grating on a shallow angle – The goal is to grate short rather than long strands. To do this, hold the carrot/zucchini perpendicular to the box grater as you grate. This will make the shortest strands. If you hold them on a steep angle, you will get long strands which isn’t ideal here.
Feel free to double up on either carrot or zucchini if you want more vegetables.
3. Cheese – Most cheeses will actually work (because, cheese!) But the ideal cheese has flavour without being overpowering, can be shredded, and melts into cheesy strings. Colby, cheddar/tasty, Monterey Jack, provolone and gouda are my picks.
4. Panko breadcrumbs – Japanese breadcrumb favoured for the extra-crispy coating it gives crumbed foods, and makes the inside of things like rissoles softer compared to using finer regular breadcrumbs. Find it in the Asian aisle of most large supermarkets. Substitute with 2/3 cup regular breadcrumbs if you can’t find it. A reader also reported gluten-free breadcrumbs worked great!
5. Baking – Pan frying really is the best way to cook these for best results. Baking isn’t as good but they are still tasty (thanks to the cheese!). Spray the patties well with olive oil spray and place on 2 large lined trays. Bake at 220°C/430°F for 15 to 18 minutes, flipping halfway. They will be a lighter colour than pictured. The chicken will overcook and dry out if you bake them for too long.
6. Storage – Keeps for 3 days in the fridge. Freezes fine but not ideal, I think you will lose juiciness inside (simply because chicken is lean).
7. Nutrition per rissole.
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