Chicken Rissoles

Name: Risoles Ayam
Total time: 35 min
Yield: 16 servings
Cuisine: Indonesian
Ingredients: 500 g / 1 lb chicken mince ((ground chicken), excess liquid drained and discarded (Note 1)); 1 carrot, medium (, grated on a shallow angle (Note 2)); 1 zucchini, medium (, grated on a shallow angle (Note 2)); 1 egg; 1 1/2 cup Colby cheese, shredded ((or cheddar, tasty, Monterey Jack - see Note 3)); 3/4 cup panko breadcrumbs ((Note 4)); 1 tbsp finely chopped parsley (, optional); 1 tsp cooking/kosher salt; 1/2 tsp black pepper; 2 tbsp canola oil; Ketchup - for dipping

Recipe video above. The chicken version of the beloved Aussie beef rissoles! You'll love the oozy little pockets of cheese.Makes 14 to 16 rissoles. Serves 4 to 5 as a meal, or one Dozer.

⏱️ 35 min 🔪 Prep: 15 min 🔥 Cook: 20 min 📊 Medium ⭐ 5.0 (64) 👁️ 5 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

16 servings

500 g / 1 lb chicken mince ((ground chicken), excess liquid drained and discarded (Note 1))
1 carrot, medium (, grated on a shallow angle (Note 2))
1 zucchini, medium (, grated on a shallow angle (Note 2))
1 egg
1 1/2 cup Colby cheese, shredded ((or cheddar, tasty, Monterey Jack - see Note 3))
3/4 cup panko breadcrumbs ((Note 4))
1 tbsp finely chopped parsley (, optional)
1 tsp cooking/kosher salt
1/2 tsp black pepper
2 tbsp canola oil
Ketchup - for dipping

Steps

Pre-heat oven to 100°C/210°F (all oven types), to keep cooked rissoles warm. Place a rack over a tray.
Rissole mixture: Mix all ingredients together in a bowl using a wooden spoon.
Form patties: Wet your hands (stops the mixture sticking all over your hands). Measure out just shy of 1/4 cup and shape into a 6 cm wide x 1.5cm thick pattie (2.4" x 0.6" thick). See Note 1 if your mixture is too loose.
Cook: Heat 1 tablespoon oil in a large non-stick pan over medium high heat. Cook 5 - 6 rissoles at the time, 3 to 4 minutes on each side, until beautifully golden (as pictured). (Note 5 for baking)
Keep warm: Transfer to the rack on the tray and keep warm in the oven. Add more oil as needed and cook remaining rissoles.
Serve straight away with ketchup for dipping!