Juicy Chicken Rissoles (Chicken Patties)
These chicken rissoles are incredibly juicy and packed with flavor thanks to Parmesan, garlic, Dijon mustard, and oregano. They’re quick to whip up, pan-fried to golden perfection, and make a fantastic weeknight dinner—serve them with a fresh salad, in burgers, or alongside veggies. Healthier than beef patties but just as satisfying!
Ingredients
- 500g (about 1 lb) ground chicken
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ cup breadcrumbs
- ½ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil (for frying)
Instructions
- Mix the Mixture: In a large bowl, combine the ground chicken, finely chopped onion, minced garlic, breadcrumbs, grated Parmesan, egg, Dijon mustard, dried oregano, salt, and black pepper. Use your hands or a spoon to mix until everything is evenly incorporated—don’t overmix to keep them tender.
- Shape the Patties: Divide the mixture into 8-10 portions and shape into small, flat patties (about ½-inch thick). If the mixture is sticky, wet your hands slightly. 9 “LARGE”
- Heat the Skillet: Heat the olive oil in a large skillet over medium heat.
- Fry the Rissoles: Add the patties in batches (don’t overcrowd the pan) and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). 11 “LARGE”
- Drain and Rest: Transfer the cooked rissoles to a plate lined with paper towels to drain any excess oil.
- Serve: Enjoy warm with your favorite dipping sauce, a crisp salad, mashed potatoes, or tucked into buns for sliders.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4 (about 8-10 patties)
Tips: For extra crispiness, chill the shaped patties for 15 minutes before frying. These also freeze beautifully—cook from frozen, just add a few extra minutes! 🍗✨
