The first time I made chicken rissoles was during a rainy afternoon in one spring, just after I’d cleaned out my grandmother’s old recipe tin. It was tucked in the back of the drawer, handwritten in faded blue ink with little notes scrawled in the margins—“Add more garlic!” and “Use garden zucchini.” It reminded me of Sunday lunches in her kitchen, the smell of sizzling olive oil, and the soft sizzle as patties hit the hot pan. I hadn’t made rissoles in years, but that day, it felt like the perfect comfort food—wholesome, simple, and packed with the kind of flavor that whispers of home.
Back in my teaching days, I used to bring a batch of these to potlucks and holiday parties. Students would ask for the recipe, and parents would call it “old-fashioned in the best way.” These rissoles became something of a tradition, especially for quick weeknight meals or casual lunches on the porch.
Now that I spend more time in the kitchen and less in the classroom, I’ve taken to refining the recipe with a few modern touches—grated veggies for moisture, smoked paprika for depth, and lean ground chicken for a lighter feel. It’s still my grandmother’s soul in every bite, just with a little of my own spice added in.
These days, I make them for friends who drop by for lunch, or for my grandkids when they’re over and need something nourishing yet fun. They’re easy enough to whip up, yet comforting enough to make someone feel loved. That, to me, is the heart of cooking.
Short Description
Chicken rissoles are tender, golden-brown patties made with seasoned ground chicken and finely grated vegetables—pan-fried until crisp and juicy. They’re perfect for lunchboxes, dinner plates, or picnic baskets.
Key Ingredients
- 1 lb ground chicken
- ½ cup breadcrumbs
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ¼ cup grated carrot
- ¼ cup grated zucchini (squeezed to remove moisture)
- 1 egg
- ¼ cup fresh parsley, chopped (or 1 tbsp dried)
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- Olive oil (for frying)
Tools Needed
- Large mixing bowl
- Box grater
- Skillet or frying pan
- Wooden spoon or spatula
- Paper towels
- Kitchen thermometer (optional but helpful)
- Plate or tray
Cooking Instructions
Step 1: Prepare the Mixture
In a large bowl, combine ground chicken, breadcrumbs, onion, garlic, grated carrot, zucchini, egg, parsley, smoked paprika, salt, and pepper.
Mix just until the ingredients are evenly combined. Avoid over-mixing, as this can make the rissoles dense or rubbery.
Step 2: Form the Rissoles
Wet your hands slightly (this helps with sticking), then shape the mixture into small patties—about 2 inches wide and ½ inch thick. Place them on a plate or tray and let them rest while the pan heats up.
Step 3: Cook the Rissoles
Heat a large skillet over medium heat and drizzle in just enough olive oil to coat the base. When the oil is shimmering, add the rissoles in a single layer without crowding the pan.
Fry each side for 4–5 minutes, or until golden brown and cooked through (internal temp should be 165°F/74°C). You might need to cook in two batches.
Step 4: Drain and Serve
Transfer cooked rissoles to a plate lined with paper towels to absorb excess oil. Serve warm with a dipping sauce like aioli, spicy ketchup, or tzatziki—or tuck them into a sandwich or wrap.
Why You’ll Love This Recipe
Light yet flavorful: Ground chicken and fresh vegetables keep it wholesome.
Quick to make: Done in under 30 minutes.
Kid-friendly: Mild in flavor but still interesting.
Versatile: Great as a main, snack, or even in lunchboxes.
Freezer-friendly: Make a batch and store for busy days.
Mistakes to Avoid & Solutions
Skipping moisture removal from zucchini
Mistake: Leaving zucchini too wet waters down the mixture.
Solution: Squeeze grated zucchini in a paper towel or cheesecloth before adding.
Over-mixing the mixture
Mistake: Overworking makes the rissoles chewy.
Solution: Gently mix just until combined.
Using too much oil or heat
Mistake: Oil-soaked or burnt patties.
Solution: Use medium heat and a light drizzle of oil. Adjust as needed.
Making uneven-sized patties
Mistake: Some overcook while others stay raw.
Solution: Shape uniformly for even cooking.
Overcrowding the pan
Mistake: Leads to steaming instead of frying.
Solution: Fry in batches and give each rissole space.
Serving and Pairing Suggestions
– Serve with a fresh garden salad and lemon wedges
– Make sliders with mini buns, lettuce, and a dollop of garlic mayo
– Wrap in flatbread with cucumber, tomato, and yogurt sauce
– Plate alongside roasted vegetables or steamed rice
– Great in a lunchbox with crackers, cheese, and raw veggie sticks
Storage and Reheating Tips
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Place cooked rissoles on a tray to freeze individually, then transfer to a freezer bag. Keeps up to 2 months.
Reheat (stovetop): Warm in a lightly oiled skillet over medium-low heat until hot.
Reheat (oven): Preheat to 350°F (175°C) and heat on a baking tray for 10–12 minutes.
Avoid microwaving: It can make them rubbery—opt for skillet or oven instead.
FAQs
1. Can I bake chicken rissoles instead of frying?
Yes! Preheat oven to 375°F (190°C), place rissoles on a lined baking sheet, and bake for 20–25 minutes, flipping halfway through.
2. What’s the best way to keep them from falling apart?
Make sure your mixture isn’t too wet. Squeeze moisture from zucchini and use enough breadcrumbs to bind everything together.
3. Can I use turkey instead of chicken?
Absolutely. Ground turkey works just as well—just be sure to use one with a little fat for juiciness.
4. What sauces go well with these?
Try garlic aioli, spicy sriracha mayo, tzatziki, or even honey mustard.
5. Can I make the mixture ahead of time?
Yes, the mixture can be made a day in advance. Keep it refrigerated, covered tightly.
Tips & Tricks
– Add a dash of lemon zest for brightness
– Use gloves when shaping to avoid sticky hands
– Let patties rest for 5 minutes before frying so they hold their shape
– Use a cast iron skillet for the best golden crust
– Add a pinch of chili flakes for a little kick
Recipe Variations
Cheesy Chicken Rissoles
Add ½ cup shredded cheddar or mozzarella to the mix. Cook as usual—expect melty centers and a richer flavor.
Spicy Thai-Inspired Rissoles
Replace parsley with cilantro, add 1 tsp grated ginger, 1 tbsp fish sauce, and ½ tsp chili flakes. Serve with sweet chili sauce.
Herbed Mediterranean Rissoles
Swap smoked paprika for oregano and thyme, use sun-dried tomatoes (finely chopped), and serve with tzatziki and flatbread.
Low-Carb Version
Skip breadcrumbs and use ¼ cup almond flour. Add an extra egg yolk for binding.
Vegan Option
Substitute ground chicken with mashed chickpeas or white beans, and use flax egg (1 tbsp flaxseed + 3 tbsp water). Adjust seasoning and cook gently.
Final Thoughts
Making chicken rissoles connects me to a slower, more thoughtful kind of cooking—the kind you can almost hear, smell, and feel as it sizzles on the stovetop. It’s a recipe that doesn’t ask for much, but gives you everything: warmth, nourishment, and the joy of sharing something homemade.
Whether served on a paper plate at a backyard picnic or plated up with a fresh salad and a wedge of lemon, they always disappear fast. There’s an ease about them, but also a kind of quiet magic in how familiar they taste, even if it’s your first time trying them. I like to think that every time I make a batch, I’m honoring my grandmother in some small, savory way. These little patties carry her kindness, and maybe a bit of mine too.
Chicken Rissoles
Print ThisIngredients
- 1 lb ground chicken
- ½ cup breadcrumbs
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ¼ cup grated carrot
- ¼ cup grated zucchini (squeezed to remove moisture)
- 1 egg
- ¼ cup fresh parsley, chopped (or 1 tbsp dried)
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- Olive oil (for frying)
Instructions
Step 1: Mix the Ingredients
In a large bowl, add the ground chicken, breadcrumbs, chopped onion, garlic, grated carrot and zucchini, egg, parsley, paprika, salt, and pepper. Stir everything together just until mixed. Don’t overdo it—too much mixing can make the rissoles tough.
Step 2: Shape the Rissoles
Wet your hands a little so the mix doesn’t stick. Scoop out some of the mixture and shape it into small patties, about 2 inches wide and ½ inch thick. Place them on a plate while you heat the pan.
Step 3: Cook in a Skillet
Add a drizzle of olive oil to a large skillet and heat it over medium. When the oil is hot, add the rissoles in a single layer. Cook each side for 4 to 5 minutes until golden brown and fully cooked (they should hit 165°F inside). Cook in batches if needed.
Step 4: Drain and Serve
Move the cooked rissoles to a plate lined with paper towels to soak up any extra oil. Serve warm with your favorite dip, in a sandwich, or next to a fresh salad.
