There’s something undeniably comforting about Chicken Rissoles: golden, crispy on the outside, tender and juicy inside, and filled with a savory blend of herbs and veggies. If you’re craving a fuss-free family dinner or a crowd-pleasing appetizer, this recipe captures the heart of classic Aussie home cooking while keeping things light and fresh. The blend of ground chicken, fresh parsley, and a hint of Dijon mustard creates a flavor that’s both nostalgic and modern, making these rissoles a beloved staple you’ll want to make again and again.

Ingredients You’ll Need

The magic of Chicken Rissoles lies in its simple, wholesome ingredients. Every component brings a little something special to the table, whether that’s moisture, flavor, or the perfect golden crust. Here’s what you’ll need and why each one matters:

Ground chicken (500g): The star of the show, this offers a lean, mild base that absorbs all the other flavors beautifully.
Onion (1 small, finely grated): Adds subtle sweetness and juiciness to every bite.
Garlic (1 clove, minced): A little goes a long way to add a fragrant, savory punch.
Carrot (1 small, grated): Brings a gentle sweetness and extra moisture, plus a pop of color.
Fresh parsley (1/4 cup, chopped): Lifts the whole dish with freshness and a hint of earthiness.
Breadcrumbs (1/2 cup): Holds everything together and gives the rissoles their satisfying texture.
Egg (1): Acts as a binder, ensuring your patties stay intact during cooking.
Worcestershire sauce (1 tablespoon): Adds depth and a whisper of umami that makes the flavor pop.
Dijon mustard (1 teaspoon): Offers a touch of tang and complexity without overpowering the other flavors.
Salt (1/2 teaspoon): Essential for bringing all the flavors together.
Black pepper (1/4 teaspoon): Adds gentle heat and rounds out the seasoning.
Olive oil (2 tablespoons, for frying): Gives the rissoles that irresistible golden crust.

How to Make Chicken Rissoles

Step 1: Mix the Ingredients

Grab a large mixing bowl and add the ground chicken, grated onion, minced garlic, grated carrot, chopped parsley, breadcrumbs, egg, Worcestershire sauce, Dijon mustard, salt, and pepper. Use a sturdy spoon or your (clean) hands to blend everything until it’s just combined. You want the mixture to be uniform, but try not to overwork it, as this keeps your Chicken Rissoles extra tender.

Step 2: Shape the Patties

With slightly damp hands, scoop up a small handful of mixture and gently shape it into a palm-sized patty about 1/2 inch thick. Place each formed rissole on a plate. This recipe yields about 8–10 rissoles, depending on how big you make them. Keeping the patties uniform helps them cook evenly and look great on the plate.

Step 3: Heat the Pan

Set a nonstick skillet over medium heat and add the olive oil. Allow the oil to get hot but not smoking — it should shimmer when ready. This ensures your Chicken Rissoles will develop a golden, crispy exterior without absorbing too much oil.

Step 4: Cook the Rissoles

Working in batches, carefully place the patties in the hot skillet. Give them plenty of space to brown; overcrowding can lead to steaming instead of crisping. Cook each rissole for 4 to 5 minutes per side, flipping gently when the underside is deeply golden. They’re done when both sides are crisp and the centers are cooked through with no pink remaining.

Step 5: Drain and Rest

As each batch finishes, transfer the rissoles to a plate lined with paper towels to drain off any excess oil. Let them rest for a minute or two before serving so the juices redistribute — this keeps every Chicken Rissole moist and flavorful.

How to Serve Chicken Rissoles

Garnishes

Sprinkle your Chicken Rissoles with extra chopped parsley or a dusting of smoked paprika for color and a little extra flavor. A wedge of lemon on the side brightens things up, and a dollop of tangy yogurt or your favorite sauce can make these even more irresistible.

Side Dishes

These rissoles are wonderfully versatile. For a classic approach, serve them alongside creamy mashed potatoes and a crisp green salad. They’re also delicious with roasted veggies, steamed greens, or tucked into a sandwich with crunchy lettuce and tomato. If you want dipping options, try aioli, sweet chili sauce, or even a simple tomato relish.

Creative Ways to Present

Chicken Rissoles aren’t just for dinner plates! Tuck them into wraps with slaw for a quick lunch, slice them up for a protein-packed salad topper, or pile them onto a platter as party finger food. Their size and shape make them easy to serve in all sorts of fun, unexpected ways.

Make Ahead and Storage

Storing Leftovers

If you have any Chicken Rissoles left after dinner (which is rare!), let them cool to room temperature before storing. Place them in an airtight container and refrigerate for up to 3 days. They make for a fantastic next-day lunch, hot or cold.

Freezing

Chicken Rissoles freeze beautifully, either before or after cooking. To freeze uncooked, shape the patties and layer them between sheets of parchment paper in a freezer-safe container. For cooked rissoles, let them cool completely, then freeze in a single layer before transferring to a container or zip-top bag. They’ll keep well for up to 2 months.

Reheating

To reheat, simply warm the rissoles in a skillet over medium-low heat until heated through, or bake in a 180°C (350°F) oven for about 10 minutes. If reheating from frozen, let them thaw overnight in the fridge first for best results. This keeps the texture just right and avoids drying them out.

FAQs

Can I use turkey instead of chicken in Chicken Rissoles?

Absolutely! Ground turkey works just as well as chicken and offers a similar mild flavor. You may want to add a splash more olive oil or grated veggies to keep the rissoles juicy, since turkey can be a bit leaner.

What kind of breadcrumbs are best?

You can use regular or panko breadcrumbs. Panko gives a crunchier texture, while classic breadcrumbs make the rissoles softer. Feel free to experiment and find your favorite — both work beautifully in Chicken Rissoles.

How do I know when Chicken Rissoles are cooked through?

The safest way is to check that the center is no longer pink and the juices run clear. You can also use a meat thermometer; the internal temperature should reach 74°C (165°F). If in doubt, cut one open to check for doneness before serving.

Can I add other vegetables to the mix?

Definitely! Grated zucchini, sweet potato, or even corn kernels are delicious additions. Just squeeze out any excess moisture from watery veggies like zucchini before mixing them in, so your Chicken Rissoles hold together nicely.

What dipping sauces go well with Chicken Rissoles?

These rissoles pair well with a variety of sauces: try aioli, sweet chili, tzatziki, or even a smoky barbecue sauce. A little honey mustard or herby yogurt dip can also add a refreshing twist.

Final Thoughts

There’s a reason Chicken Rissoles are such a cherished classic: they’re quick, wholesome, and endlessly adaptable. Whether you’re making them for a weeknight dinner or a weekend gathering, their golden crispiness and savory flavor are sure to win everyone over. Give this recipe a try and watch these comforting little patties become a new favorite in your kitchen!

Chicken Rissoles Recipe

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4.7 from 17 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Chicken Rissoles are a delicious and easy-to-make main course featuring ground chicken combined with fresh vegetables and herbs, seasoned with Worcestershire sauce and mustard. Crisply pan-fried to a golden brown, they make a perfect healthy dinner option that pairs well with mashed potatoes, salad, or your favorite dipping sauces.

Ingredients

Scale

Main Ingredients

500g ground chicken
1 small onion, finely grated
1 garlic clove, minced
1 small carrot, grated
1/4 cup fresh parsley, chopped
1/2 cup breadcrumbs
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil for frying

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Instructions

Mix Ingredients: In a large bowl, combine ground chicken, grated onion, minced garlic, grated carrot, chopped parsley, breadcrumbs, egg, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
Form Patties: Using clean hands, shape the mixture into small patties roughly the size of your palm, ensuring they hold together well without cracking.
Heat Oil: Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat to prepare for frying.
Cook Rissoles: Fry the patties in batches for 4 to 5 minutes on each side, or until they are golden brown and cooked through internally, ensuring safety and flavor.
Drain and Serve: Remove cooked rissoles from the skillet and place them on paper towels to drain excess oil. Serve warm with sides such as mashed potatoes, salad, or your preferred dipping sauces.

Notes

For extra crunch, substitute regular breadcrumbs with panko breadcrumbs.
Incorporate grated zucchini for additional vegetable nutrition.
These rissoles freeze well, whether cooked or uncooked, making them great for meal prep.
Serve with mashed potatoes, fresh salads, or a variety of dipping sauces to enhance flavors.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Australian