Randy Chandler
Chicken and cheese rissoles are a quick, tasty, and healthy meal option. They are versatile and can be served in a variety of ways, such as in a sandwich, wrap, burger, or on their own with a dipping sauce. The rissoles are made with chicken mince, grated vegetables, and cheese, and can be cooked in a frying pan or on the barbecue. They are a great option for busy weeknights as they can be prepared and cooked in under 20 minutes.
| Characteristics | Values |
|---|---|
| Ingredients | Chicken mince, cheese, carrot, zucchini, egg, parsley, onion, breadcrumbs, garlic, salt, pepper, olive oil, roasted peppers, feta cheese, baby spinach, sun-dried tomatoes |
| Equipment | Large bowl, grater, wooden spoon, pan, rack, tray, stove, oven, Thermomix, frying pan, barbecue, skillet |
| Cooking Method | Mix ingredients, form patties, cook in oil, keep warm in oven |
| Serving Suggestions | Salad, bun, ketchup, beetroot, lettuce, pineapple, mustard, BBQ sauce, sweet chilli sauce, mushroom sauce, crispy bread rolls |
| Yield | 8-20 rissoles |
| Cooking Time | 20 minutes |
| Storage | Store in an airtight container in the fridge for up to 3 days |
Explore related products
What You'll Learn
Choosing your ingredients
Chicken and cheese rissoles are a tasty treat, and you can make them your own by choosing your favourite ingredients.
First, you'll need chicken mince, also known as ground chicken. You can buy this pre-ground, or you can ask your butcher to grind it for you. Chicken mince is a versatile and inexpensive choice, and it's leaner and more tender than beef mince.
Next, choose your cheese. You'll want something that melts well and adds flavour. Cheddar is a popular choice, but you could also try Colby, Monterey Jack, gouda, or feta.
Now, select your vegetables. Grated zucchini is a popular choice, as it adds moisture, nutrients, and bulk to the rissoles. You could also add grated carrot, onion, and garlic. If you like a little spice, add some jarred roasted peppers or sun-dried tomatoes.
Finally, you'll need some binding agents and seasonings. Eggs are a must, and you can use regular or gluten-free breadcrumbs. If you can't find breadcrumbs, you can use almond meal and tapioca or cassava flour. Add some salt and pepper to taste, and you're ready to start mixing and cooking!
Cheesy Potato Marbles: A Tasty Treat
You may want to see also
Preparing the mixture
Once you have prepared and gathered all your ingredients, it's time to mix them together. Combine the chicken mince, grated vegetables, and seasonings in a large bowl. You can use a wooden spoon or your hands to mix everything together. Be sure to mix until all the ingredients are well combined, but avoid compressing the mixture too much—you want to keep it loose.
The next step is to add the cheese and breadcrumbs. Shredded or grated cheese is best, and it's important to choose a variety that melts well. Popular options include cheddar, Colby, Monterey Jack, gouda, and provolone. Add the cheese and breadcrumbs to the mixture and gently combine until everything is evenly distributed.
At this point, you can taste the mixture and adjust the seasoning if needed. Add more salt and pepper to enhance the flavours and add extra breadcrumbs if the mixture is too wet. Remember, you want the mixture to be loose but not sloppy.
Finally, you are ready to shape the rissoles. Scoop up small handfuls of the mixture and shape them into balls, then flatten them slightly to form patties. You can use a measuring cup or scoop to ensure uniform sizes, and wetting your hands can help prevent the mixture from sticking to them. Now you are ready to cook your chicken and cheese rissoles!
Mac & Cheese: Slow Cooker Style
You may want to see also
Shaping the rissoles
Next, you can begin to shape the rissoles. Divide the mixture into 8–15 portions, depending on your desired rissole size. For smaller rissoles, use roughly 2–3 tablespoons of the mixture, and for larger rissoles, use just under 1/4 cup. Shape these portions into balls, then flatten them slightly into patties. The ideal thickness for your rissoles is about 1.5 cm or 1/2 inch. If you're making larger rissoles, you can make a slight indent in the middle of each patty with your fingers or a spoon to prevent them from puffing up during cooking.
If you're adding cheese to the centre of your rissoles, press a small cube of cheese into the centre of each rissole, and smooth the meat over to cover it. Lightly press and flatten each rissole once more.
To prevent the mixture from sticking to your hands during the shaping process, keep your hands damp or wet.
Oaxaca Cheese: Melting and Grilling Perfection
You may want to see also
Explore related products
Cooking the rissoles
Next, gently place the rissoles in the pan. To avoid overcrowding the pan, cook only four to six rissoles at a time. Cook the rissoles for three to four minutes on each side, or until they are golden brown and cooked through. Keep the lid on while cooking to ensure even cooking and to avoid splatters.
Once the first batch is cooked, remove them from the pan and repeat the process with the remaining rissoles. You can keep the cooked rissoles warm by placing them on a rack over a tray in a preheated oven at 100°C/210°F.
These chicken and cheese rissoles are best served hot with your favourite sauce and a crisp green salad. They can also be served in a bun with salad or ketchup for dipping.
Cheese Squash Cooking Guide: Simple Steps, Delicious Results
You may want to see also
Serving suggestions
Chicken and cheese rissoles can be served in a variety of ways. They can be enjoyed as a main course, in sandwiches or burgers, or even as a picnic or packed lunch. Here are some specific serving suggestions:
As a Main Course
Chicken and cheese rissoles can be served as a main course with a variety of sides. Some classic pairings include mashed potatoes, rice or quinoa, and roasted vegetables such as sweet potatoes or butternut squash. You can also serve them with a crisp green salad like Tabbouleh, Cypriot grain salad, Jerusalem salad, or a Panzanella Toscana salad. If you're looking for something more indulgent, chips or sweet potato fries are always a great option.
In Sandwiches or Burgers
Chicken and cheese rissoles are versatile and can be served in sandwiches or burgers. They can be enjoyed in a bread roll or with crusty ciabatta, paired with a condiment such as ketchup, mustard, BBQ sauce, or sweet chilli sauce. For a unique twist, add pineapple and beetroot to your burger. You can also serve them as sliders or wraps with a side of crispy green salad.
As a Snack or Appetiser
Chicken and cheese rissoles make a great snack or appetiser. They can be served cold and packed in lunch boxes or enjoyed as a grab-and-go option. For a more substantial snack, pair them with a dipping sauce like ketchup or sweet chilli sauce. They can also be made into smaller bite-sized pieces and served as an appetiser.
Sides and Condiments
In addition to the sides mentioned above, chicken and cheese rissoles go well with a variety of condiments and sauces. These include quick gravy, mushroom sauce, mustard, and ketchup. If you're looking for something more indulgent, a creamy mushroom sauce or cheesy mashed potatoes are great options.
Cheesy Acorn Squash: A Comforting, Easy Dish
You may want to see also
Frequently asked questions
You will need chicken mince, cheese, an egg, breadcrumbs, and vegetables. For the vegetables, you can use grated zucchini, carrot, onion, garlic, and sun-dried tomatoes. For the cheese, a well-flavoured cheese that melts and shreds well, such as cheddar, Colby, gouda, or provolone, is ideal.
First, combine all the ingredients in a large bowl and mix them together. Next, form the mixture into small balls and flatten them into patties. Finally, cook the rissoles in a pan with some oil over medium heat for 3-5 minutes on each side until golden brown.
This recipe typically yields around 15-20 small rissoles, depending on the size you make them. Chicken and cheese rissoles can be served as a snack or a meal. They can be enjoyed on their own, with a salad, in a bun or wrap, or as a sandwich with ketchup or another sauce for dipping.
