Chicken Rissole is a patty made with ground chicken and laced with grated potato and delicata squash that is pan-fried to perfection and served with ketchup or chili sauce. It can be served as a quick snack or an appetizer.
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 and its origin is lost and one of its offshoots is the rissole.
What is a 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. It is ground! That means, like a canvas, you can palletize it with (mostly) whatever you want: cheeses, dried fruit, ground spices, marinades, and fresh herbs! Frankly, the variations are too numerous to list.
One of the variations of ground meats I enjoy is the Chicken Rissole. I first had this 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 from the rissole itself.
When I came home, 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 and they taste as good as the Baked Chicken Empanadas!
How to make Chicken Rissole:
- Mix all the ingredients together. Chill for 45 minutes in a covered glass bowl.
2. Divide the mixture in 26 balls and shape them with two tapered ends. Dust lightly with multigrain flour.
3. Heat a nonstick pan, drizzle some olive oil and cook the patties on medium heat for 7 minutes.
4. Flip the patties over and cook for another 7-8 minutes or until golden brown.
5. Drain the Chicken Rissole on a paper towel and serve hot with ketchup.
1. Dust the patties lightly with 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 sticking.
4. Add more breadcrumbs if the mixture is too sticky or runny.
Storing:
You could store the Chicken Rissole frozen in airtight containers for three months or shape and refrigerate the patties a day ahead of time and pan-fry them just before serving.
Chicken Rissole
Equipment
- nonstick pan
Ingredients
- 1 lb ground chicken
- 2 pearl onion fine chopped
- 5 clove garlic minced
- ½ cup gold potato grated
- ¾ cup delicata squash grated
- 1 tsp salt
- 1 tsp white pepper ground
- ¼ tsp chili flake
- 1 tbsp lemon juice
- ¼ tsp dried oregano
- ½ cup bread crumbs multiseed
- 1 egg
- 2 tbsp almond flour
- 1 tsp malt vinegar
- 3 tbsp olive oil for pan frying
- ½ cup multigrain flour for dusting
Instructions
- Mix all the ingredients together. Chill for 45 minutes in a covered glass bowl.
- Divide the mixture in 26 balls and shape them with two tapered ends. Dust lightly with multigrain 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 and serve hot with ketchup.
Notes
- Substitute malt vinegar with white vinegar or lemon juice.
Nutrition
So good!
this is really tasty!