Chicken Rissole is a patty made with fresh ground chicken, spices, and seasoning. These light yet satisfying rissoles are laced with delicata squash and grated sweet potato. Packed with chock-full of vitamins and minerals, they have a crunchy exterior with a moist, juicy, and flavorful interior. Serve them with ketchup, tangy sauce, mayo, salad, or roasted veggies, and they are sure to impress your guests. Whether you choose to serve them as an appetizer, snack, or dinner, they are the ultimate comfort food. Whip up these simple yet sensational appetizers in no time, and they will become a staple in your meal rotation!
Whether it is a meatball, a burger patty, or a rissole, the concept is the same: it is meat that has been ground. The history of ground meats is the history of all of us, although its origin is lost. One of its offshoots is the Chicken Rissole.
What is Chicken Rissole?
- Is it a variant of the Middle Eastern kebab? Yes
- Is it the same as the Italian Polpette? Mostly, yes
- Is it the same as the ubiquitous burger? Why not?
You can tell that I’m not being definitive because this is one of those dishes that defies convention. That is due to the singular attribute of the ground meat. Like a canvas, you can palletize it with (mostly) whatever you want: cheese, dried fruit, ground spices, marinades, and fresh herbs. Frankly, the variations are too numerous to list.
One of the variations of ground meats my family and I enjoy is the Chicken Rissole. I first had it at a Greek café when I was visiting Melbourne. My host, who was of Greek heritage, insisted that this was the same recipe as his yia yia’s keftedes (meatballs) and that he had substituted it with chicken. I loved it. The crispness of the Chicken Rissole was served alongside a Greek salad to highlight the flavors of the dish.
I tried to recreate this dish. What I can tell you is that the Chicken Rissole is a friend and family favorite. You can serve it at picnics or at formal occasions. It is one of those dishes that finds its own place no matter the occasion or even the cuisine. I have tried variations using Indian spices, Mediterranean herbs, fine cheeses, and even dried fruit, and it has never disappointed me or my guests.
Frequently Asked Questions:
- Can I air fry the Chicken Rissole?
Air fry the patties on a foil-lined baking tray at 400 degrees F for 15 minutes on each side or until golden brown. Mist the tray with olive oil before air frying them.
2. What should I do if the patties do not hold their shape?
Add more breadcrumbs or more almond flour if the patty mixture is too slack.
3. What other squash varieties can I use in this recipe?
Feel free to use any squash or potato in this recipe. The squash adds nutritional value and flavor to the Chicken Rissole.
4. Can I add cheese?
If adding cheese to the patties, place them in the center and envelop them with the patty mixture to prevent the cheese from melting and burning while pan-frying them.
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Ingredients:
- Ground chicken
- Sweet potato and Delicata squash (or use any squash)
- Aromatics: onion, garlic, lemon juice
- Spices: chili flake, white pepper (or use cayenne pepper, black pepper)
- For binding the patties: egg, almond flour, and breadcrumbs
Here are the step-by-step instructions on how to make this dish. For the measurements, please refer to the recipe card below.
How to make Chicken Rissole:
- Mix the ingredients in a bowl. Cover with cling film and refrigerate for 30 minutes.
2. Divide the mixture into 24 balls and shape them approximately 1.5″ long and ½” thick with two tapered ends. Dust lightly with flour.
3. Heat a nonstick pan, drizzle some olive oil, and cook the patties on medium heat for 7 minutes. Flip the patties over and cook for another 7-8 minutes or until golden brown.
4. Drain the patties on a paper towel.
5. Serve the Chicken Rissole hot with ketchup.
1. Dust the patties lightly with flour and shake off any excess flour. Too much flour will burn the outer crust faster.
2. Do not overcrowd the pan; pan-fry a few patties at a time on low to medium heat.
3. Oil the palms of your hands while shaping the patties to prevent them from sticking.
4. Add more breadcrumbs if the mixture is too sticky or runny.
5. Rinse, strain, and lightly squeeze out any excess water in the ground chicken by running it through a sieve. Too much water in the ground chicken will make it difficult to form patties that hold their shape.
Serving suggestion:
I served the Chicken Rissole hot with some ketchup on the side. You can serve them with a salad, roasted veggies, as a burger, or soup.
Storage:
Refrigerate the uncooked patties a day ahead of time and pan-fry them just before serving. Cooked patties can be refrigerated for 3-4 days. Uncooked patties can be frozen for 3 months in freezer-safe containers.
Other ground chicken recipes that you might like:
- Chicken Galouti Kebab
- Ground Chicken Burritos
- Ground Chicken Shepherd’s Pie
- Ground Chicken Stuffed Peppers
- Baked Chicken Empanadas
Chicken Rissole
Equipment
- nonstick pan
Ingredients
- 2 lb ground chicken
- 2½ cup white sweet potato grated
- 1 white onion fine chopped
- 5 clove garlic minced
- ¾ cup delicata squash peeled, grated
- 1½ tsp salt
- ½ tsp white pepper ground
- 1 tsp crushed red pepper
- 1 tsp mixed herbs dried
- 2 tbsp almond flour
- 1 tbsp lemon juice
- 1 egg beaten
- 1½ cup bread crumb
- 3 tbsp olive oil for pan frying
Instructions
- Prepare the ingredients.
- Mix the ingredients in a bowl. Cover with cling film and chill for 45 minutes.
- Divide the mixture into 24 balls and shape them 1.5" long and ½" thick with two tapered ends. Dust lightly with flour.
- Heat a nonstick pan, drizzle some olive oil and cook the patties on medium heat for 7 minutes. Flip the patties over and cook for another 7-8 minutes or until golden brown.
- Drain the patties on a paper towel.
- Serve the Chicken Rissole hot with ketchup.
Notes
Nutrition
So good!
this is really tasty!