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
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
Nutrition
- Serving Size: 2–3 rissoles
- Calories: 280
- Sugar: 2g
- Sodium: 410mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 115mg
