Easy Chicken Rissoles Recipe

Why You’ll Love This Recipe

I love this recipe because it’s fast, fuss-free, and uses simple ingredients I usually already have on hand. The combination of chicken, vegetables, and cheese creates a tender, flavorful rissole that both kids and adults enjoy. They’re ideal for meal prep, and I can easily switch up the seasonings or serve them in different ways—on their own, in wraps, or with a dipping sauce.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 medium brown onion, grated
1 medium carrot, grated
1 small zucchini, grated
120 g (1 cup) cheddar cheese, grated
500 g chicken mince
45 g (3/4 cup) panko breadcrumbs
1 large egg
1 tbsp chives or parsley, chopped
Salt & pepper to taste
Olive oil for frying

Directions

I start by grating the onion, carrot, zucchini, and cheese, then combine them all in a large mixing bowl.
Next, I add the chicken mince, breadcrumbs, egg, herbs, salt, and pepper. I mix everything together until it’s well combined and the mixture holds together nicely.
Using my hands, I form small patties and flatten them slightly so they cook evenly.
I heat some olive oil in a large pan over medium heat, then cook the rissoles for about 4–5 minutes per side, or until they’re golden brown and cooked through in the center.
Once done, I let them rest briefly on a paper towel-lined plate before serving.

Servings and Timing

This recipe makes about 12–14 small rissoles, serving 4 people.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

When I want to change things up, I add a spoonful of Dijon mustard or a dash of paprika to the mix for a little extra flavor. Sometimes I swap the cheddar for mozzarella or parmesan for a different cheesy note. I also like to add finely chopped spinach or corn for extra color and texture. For a gluten-free version, I replace the panko with crushed rice cakes or gluten-free breadcrumbs.

Storage/Reheating

I store leftover rissoles in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a skillet over medium heat for a few minutes on each side or warm them in the oven at 350°F until heated through. They can also be frozen for up to 3 months—just thaw overnight in the fridge before reheating.

FAQs

Can I bake the rissoles instead of frying?

Yes, I can bake them in a preheated oven at 375°F for about 20 minutes, flipping halfway through.

Can I use turkey mince instead of chicken?

Absolutely. Turkey mince works great and gives a slightly different flavor while staying juicy.

Do I need to squeeze out the liquid from the grated vegetables?

Yes, I usually squeeze out any excess moisture from the zucchini and onion so the rissoles hold together better.

Can I freeze the mixture before cooking?

Yes, I shape the patties, freeze them on a tray, and then transfer them to a freezer bag once solid.

What sauces go best with chicken rissoles?

I love serving them with sweet chili sauce, aioli, or a tangy yogurt dip.

How can I make them dairy-free?

I just skip the cheese or replace it with a dairy-free alternative.

What sides go well with these rissoles?

They’re great with mashed potatoes, a fresh salad, or steamed veggies.

Can I use regular breadcrumbs instead of panko?

Yes, but the texture will be slightly denser. Panko gives a lighter, crispier finish.

How do I know when they’re fully cooked?

I make sure they’re golden on both sides and no longer pink in the center.

Can I serve them cold?

Definitely. They taste great chilled in sandwiches, wraps, or lunchboxes.

Conclusion

These easy chicken rissoles are a simple, tasty way to get a wholesome meal on the table fast. I love how adaptable they are—great for kids, meal prep, or casual dinners. Every bite is juicy, flavorful, and packed with goodness. Whether I fry, bake, or freeze them for later, they’re a reliable favorite that always comes out delicious.