Description
These crispy and juicy chicken rissoles (patties) are loaded with shredded vegetables and gooey cheese, making them a perfect meal or snack for the whole family. They’re golden on the outside and tender on the inside, served with a side of ketchup for extra flavor.
Ingredients
Units
Scale
- 500g / 1 lb chicken mince (ground chicken), excess liquid drained and discarded
- 1 carrot, medium, grated on a shallow angle
- 1 zucchini, medium, grated on a shallow angle
- 1 egg
- 1 1/2 cup Colby cheese, shredded (or cheddar, tasty, Monterey Jack)
- 3/4 cup panko breadcrumbs
- 1 tbsp finely chopped parsley, optional
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 2 tbsp canola oil (for cooking)
- Ketchup – for dipping
Instructions
- In a large mixing bowl, combine the ground chicken, grated carrot, grated zucchini, egg, shredded cheese, panko breadcrumbs, parsley (if using), salt, and pepper. Mix until everything is evenly incorporated.
- Form the mixture into small patties, about 2-3 inches in diameter, making sure they are compact.
- Heat the canola oil in a large skillet over medium heat. Once the oil is hot, add the patties and cook for 4-5 minutes on each side, until golden brown and cooked through.
- Once cooked, transfer the patties to a plate lined with paper towels to remove excess oil.
- Serve the chicken rissoles warm with a side of ketchup for dipping.
Notes
- If you prefer, you can use chicken breast mince instead of thigh mince for a leaner option.
- Feel free to switch up the cheese based on what you have on hand, such as cheddar or Monterey Jack.
- The rissoles can be frozen for later use. Simply cook them, let them cool, then store in an airtight container in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 patty
- Calories: 250
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 70 mg