Chicken rissoles are always a favourite. They are budget friendly, easy to make and the entire family is sure to love them. Serve them with a side of steamed vegetable or salad and you have the perfect weeknight meal.
These chicken rissoles used chicken mince, but this could easily be switched for pork, beef or even turkey mince. Up the vegetable content by adding some grated vegetables before shaping the rissoles.
Easy weeknight dinners
Ingredients and substitutions
- Chicken mince – feel free to substitute with beef, pork or turkey mince if desired
- Onion – Use a brown onion.
- Garlic – Use either fresh garlic (my preference) or minces garlic from a jar.
- Dried oregano – Optional, but gives the rissoles a delicious flavour boost.
- Dried rosemary – Once again optional, but gives a great flavour.
- Dried breadcrumbs – Use either regular breadcrumbs or panko breadcrumbs.
- Egg – A large sized egg was used in these rissoles.
- Salt and pepper – Season the rissoles to your taste.
Can rissoles be oven baked
Absolutely! Shape the rissoles and place on a baking tray lined with baking paper. Spray the rissoles lightly with olive oil, then bake at 180c for 30 minutes.
Can rissoles be cooked on the BBQ
Rissoles can definitely be BBQd, which gives them a crispy, slightly smokey taste. Grease a flat BBQ plate with plenty of oil, before cooking the rissoles, turning at least once.
What is the difference between rissoles and meatballs?
While meatballs and rissoles tend to be made from similar ingredients, the difference is in the size and shape. A meatballs is smaller and completely round, while a rissole is bigger and flatter, sort of like a small burger patty.
Can rissoles be made ahead?
Yes! Shape your rissoles and place in an airtight container in the fridge for up to 2 days.
- 500g chicken mince
- 1/2 cup breadcrumbs
- 1 egg
- 1 onion, finely diced
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- salt and pepper, to taste
- 3 tablespoons olive oil, for frying
- Add the chicken mince, breadcrumbs, egg, onion, garlic, oregano and rosemary to a large mixing bowl. Season with salt and pepper. Mix using a large spoon or hands until well combined.
- Take spoonfulls of the mixture and shape into balls. Place on a clean plate and flatten slightly. You should aim to make 12-16 rissoles (3-4 rissoles per serving).
- Heat 1 tablespoon of the olive oil in a frying pan over a medium-high heat. Fry the rissoles in batches, around 3-4 minutes on each side, until golden and cooked through.
- Repeat with the remaining rissoles, adding more olive oil as needed.
- Use your favourite frying oil as an alternative to olive oil
- Store cooked rissoles in an airtight container in the fridge for up to 2 days.
- Freeze rissoles in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating until piping hot.