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Chicken Rissoles

These chicken rissoles are savory, pan-fried patties made with ground chicken, veggies, and herbs—crispy outside, tender inside, and perfect for a wholesome meal or snack.
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Ingredients
  

  • 1 lb ground chicken
  • ½ cup breadcrumbs
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • ¼ cup grated carrot
  • ¼ cup grated zucchini squeezed to remove excess moisture
  • 1 egg
  • ¼ cup fresh parsley chopped (or 1 tbsp dried parsley)
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • Olive oil for frying

Instructions
 

  • In a large bowl, add ground chicken, breadcrumbs, onion, garlic, carrot, zucchini (make sure it’s squeezed dry), egg, parsley, smoked paprika, salt, and pepper. Mix gently until combined. Don’t overwork it—just mix until everything comes together.
  • Wet your hands a little to keep the mix from sticking. Take about 2 tablespoons of the mixture and shape it into a small round patty. Repeat and place them on a plate.
  • Heat a skillet over medium heat and add a bit of olive oil. Cook the patties in batches for about 4–5 minutes per side until golden and fully cooked (165°F inside). Turn the heat down if they brown too fast.
  • Move the cooked rissoles to a plate with paper towels to soak up extra oil. Serve warm with a dip, in a sandwich, or with salad.