You know that moment in the kitchen when you’re standing barefoot, the window’s cracked open, and the scent of something sizzling in olive oil just wraps around you like a warm blanket? That’s exactly the feeling these chicken rissoles give me.
I made these last week on a whim—it was one of those “what can I do with this ground chicken and random veggie drawer leftovers?” nights—and oh my stars, they turned out so ridiculously good, I scribbled the recipe down before the last one even left the plate.
These aren’t fussy or fancy. They’re down-to-earth, packed with flavor, and made with simple pantry staples. Just honest-to-goodness cooking that feels like it’s been passed down, even if you just made it up five minutes ago.
What Makes These Chicken Rissoles So Special?
- Here’s why they’ve earned a permanent spot in my weekly dinner lineup:
- Beautifully golden crust with that light crunch you only get from a hot skillet.
- Moist and flavorful inside, thanks to grated veggies and a touch of mustard that wakes everything up.
- Ready in under 30 minutes—seriously, even with the chopping.
- Freezer-friendly for busy weeknights or surprise guests.
- Endlessly customizable—you can make them spicy, cheesy, herby, or even sneak in extra veggies for the kiddos.
Can I make these ahead of time?
Absolutely—you’re speaking my love language with make-ahead meals. These rissoles are very fridge- and freezer-friendly. If you’re planning to cook them within a day, you can mix everything up, shape the patties, and store them on a parchment-lined tray or plate in the fridge. Just make sure to cover them tightly with plastic wrap or a lid so they don’t dry out. I’ve left them overnight many times, and they actually hold together even better after chilling—bonus!
If you want to freeze them, shape the uncooked rissoles and place them in a single layer on a tray (don’t stack them yet or they’ll stick together). Once frozen solid, transfer them to a zip-top freezer bag or container. They’ll keep beautifully for up to 2 months. When you’re ready to cook, you can pan-fry them straight from frozen—just add an extra 2–3 minutes per side and keep the heat medium so they cook through evenly without burning the outside.
Can I use other ground meats?
For sure! These rissoles are wonderfully versatile. Ground chicken is my go-to because it’s light and tender, but if you’ve got turkey, pork, or even ground beef on hand, feel free to use what you’ve got.
Ground turkey works great, especially the kind with a little dark meat mixed in—it keeps things juicy.
Ground pork brings a slightly richer, fattier flavor, and pairs beautifully with extra herbs like thyme or sage.
Ground beef gives you more of a classic meatball vibe—it’s heartier, a bit more rustic, and just as delicious.
If you’re swapping proteins, just keep an eye on the moisture. Lean meats may need a splash of olive oil or a touch more grated veggies to keep the patties from drying out.
Can I make these gluten-free?
Yes, and I’ve done it more than once for my gluten-free friends! Just swap the breadcrumbs for your favorite gluten-free alternative. A few options I’ve tested and loved:
Gluten-free breadcrumbs (store-bought or homemade) work as a 1:1 replacement and give a similar texture to traditional ones.
Almond meal or almond flour adds a lovely nutty flavor and keeps things tender—just note the patties will be a bit softer and may brown a touch quicker in the pan.
Crushed gluten-free crackers or even oats pulsed in a blender can work in a pinch, though they’ll change the texture slightly.
If you’re going gluten-free, just double-check any condiments you add (like mustard or Worcestershire sauce)—some versions sneak in gluten where you’d least expect it!
Do I need a food processor?
Nope—leave the fancy gadgets in the cupboard for this one! This is one of those beautifully simple, hands-on recipes. All you really need is:
A box grater or handheld grater to shred your onion and carrot (this keeps the veggies tender and juicy once cooked)
A sharp knife for the garlic and herbs
And your good old-fashioned mixing bowl and clean hands to bring it all together
That’s it. No special equipment, no mess of parts to clean afterward—just classic, cozy home cooking. If you do have a food processor and want to speed things up, feel free to toss the onion, carrot, and garlic in for a quick blitz, but it’s 100% optional.
Ingredients:
These humble little rissoles come together with ingredients you probably already have in your fridge and pantry:
- 1 lb ground chicken (try not to go too lean—you want some moisture in there)
- 1 small yellow onion, grated (yep, grated—trust me, no chunks, just flavor)
- 1 medium carrot, peeled and finely grated
- 2 cloves garlic, minced or pressed
- 1/2 cup breadcrumbs (panko for crunch, regular for classic—your call)
- 1 large egg, to bind everything together
- 2 tablespoons fresh parsley, chopped (or 1 tsp dried if that’s what you’ve got)
- 1 teaspoon Dijon mustard (it’s subtle but makes a difference)
- 1/2 teaspoon smoked paprika (for that whisper of smoky warmth)
- Salt and freshly cracked black pepper, to taste
- Olive oil, for cooking
Optional flavor boosters:
- A splash of Worcestershire sauce
- A handful of shredded parmesan
- A pinch of red pepper flakes for heat
Instructions:
1-Mix it all up.
In a big mixing bowl, toss in your ground chicken, grated onion and carrot, garlic, breadcrumbs, egg, parsley, mustard, paprika, and a generous pinch of salt and pepper. Use clean hands (yes, get in there!) and mix just until combined. Don’t overwork it—gentle is the name of the game here.
2-Shape into patties.
Scoop out portions about the size of a golf ball, then flatten slightly into little rounds. Aim for a thickness of about ¾ inch. You’ll end up with roughly 8 rissoles, give or take depending on your scoop size.
3-Heat up your skillet.
Pour a swirl of olive oil into a large nonstick skillet and heat it over medium heat until it shimmers.
4-Fry to golden perfection.
Add the rissoles in batches—don’t crowd the pan. Let them cook for 4–5 minutes per side, until they’re beautifully golden on the outside and cooked through on the inside (internal temp should hit 165°F).
5-Let them rest.
Transfer to a paper towel–lined plate and let them sit for a couple of minutes before serving. This helps keep them juicy and lets the flavors settle.
🌟 Little Tips from My Kitchen:
Grating the onion instead of chopping gives moisture and flavor without chunks.
If your mix feels too wet, pop it in the fridge for 10–15 minutes before shaping—it’ll firm right up.
Don’t skip the mustard—even if you’re not a mustard person. It adds a background zing that ties everything together.
Use a splash guard when frying if your rissoles are feeling a bit splashy—no one needs a surprise oil pop.
How to Serve + Store These Beauties:
Storage: Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days. Or freeze individually on a tray, then transfer to a freezer bag—easy lunches, done.
Reheating: Warm them gently in a skillet or oven (350°F for about 10 minutes) to get that crispiness back. Microwave works in a pinch, but you’ll lose a bit of that magic.
Serving ideas:
- Tucked inside a toasted brioche bun with mayo and pickles.
- Plated next to creamy mashed potatoes and green beans.
- Stuffed into a pita with lettuce, tomato, and tzatziki.
- Broken up over a grain bowl with a drizzle of tahini dressing.
