Chicken Rissoles
The great Australian mum dinner often on offer, rissoles are a versatile dish with variations found in many different cultures around the world. Super simple and pretty quick to make, my chicken rissoles are full of vegies and cheese, because, cheese. So much flavour. They keep really well for up to a week in the fridge or 3 months in the freezer.
Here are some examples of rissole recipes from various regions:
Australian Beef Rissoles: A staple in many Australian households, these rissoles are typically made from ground beef mixed with breadcrumbs, eggs, grated vegetables, and herbs. They are often grilled or pan-fried and served with mashed potatoes, salad, or in a sandwich. And if you ask your mum what they are, the reply will undoubtedly be, rissoles, everybody cooks rissoles darl.
French Rissoles: Traditionally, French rissoles are small pastries filled with minced meat, often veal or pork, combined with onions, herbs, and sometimes rice. The filling is wrapped in puff pastry and baked or fried until golden.
Portuguese Rissóis: In Portugal, rissóis are usually filled with a creamy mixture of shrimp or minced meat. The filling is enclosed in a thin pastry shell, which is then breaded and deep-fried, resulting in a crispy, golden exterior.
Indonesian Perkedel: In Indonesia, a similar dish known as perkedel is popular. It is made from mashed potatoes mixed with ground meat (beef or chicken), spices, and sometimes corn or other vegetables. The mixture is shaped into patties and deep-fried.
Italian (Sicilian) Arancini: While not called rissoles, arancini are a close cousin. These are stuffed rice balls coated with breadcrumbs and deep-fried. They often contain a meat ragù, cheese, and peas inside, making them a hearty and flavorful snack or meal. On my recent trip to Sicily, I have become obsessed with arancini...I was amazed at the filling options on offer and will be bringing some of those to you soon! Stay tuned!
British Rissoles: In the UK, rissoles are often made from minced meat (like beef or lamb) mixed with mashed potatoes, onions, and herbs. They are usually breaded and fried, and sometimes served with gravy or a tomato-based sauce.
Indian Aloo Tikki: Although more of a patty than a traditional rissole, aloo tikki is a popular street food in India made from spiced mashed potatoes. It’s often served with chutneys or used as a filling in sandwiches and wraps.
Brazilian Coxinhas: Another relative of rissoles, coxinhas are deep-fried snacks filled with shredded chicken and sometimes cream cheese. The filling is encased in dough, shaped into a teardrop, breaded, and fried to crispy perfection.
Each of these variations reflects the local ingredients and culinary traditions of the region, showcasing the adaptability and widespread appeal of rissoles.
So get your salad ready, dinner is served darl!
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Need
- 600 Grams chicken thigh fillet, semi-frozen, cut into large pieces
- 1 carrot, peeled, cut into chunks
- 1 zucchini, cut into chunks
- 20 Grams fresh ginger
- 1 shallot peeled
- 2 cloves garlic
- 2 Pinches pink salt flakes BUY
- black pepper freshly cracked to taste
- 1-2 Teaspoons Dry Italian Seasoning or dried parsley or basil Recipe
- 1 eggs
- 250 Grams grated cheese of choice (I used cheddar and monterey jack)
- 50-60 Grams panko breadcrumbs
- OR 50-60 Grams Crispy Italian Breadcrumbs Recipe
- Extra Virgin Olive Oil (EVOO) for frying BUY
- flat leaf parsley chopped for garnish
Do
- 1
If you are mincing your own chicken, please follow instructions carefully.
- 2
I used chicken thigh fillets, having been frozen for a couple of weeks, I defrosted them for about 2-3 hours at room temperature. This will vary a little based on your climate. But for easy mincing of meat in the Thermomix, frozen enough to be difficult to cut into pieces is about the right amount. Any thawed meat is very difficult to mince using the Thermomix.
- 3
Place no more than 200g at a time into the Thermomix bowl and mince 8 sec/Reverse/speed 8. Remove from bowl and repeat with all remaining meat as needed for the recipe. You will need a very large mixing bowl for this recipe.
- 4
Alternatively, if you are using ready made chicken mince, you will need to drain it a little on a paper towel prior to mixing as directed. Most ready minced meat has had a lot of water added to it, so that needs to drain off or you will have a sloppy rissole.
- 5
Place carrot into the Thermomix bowl and mince 4 sec/speed 6. Set aside with the chicken.
- 6
Place zucchini into the Thermomix bowl and mince 5 sec/speed 6, remove from bowl and set aside with the chicken.
- 7
Place ginger, shallot and garlic into the Thermomix bowl and mince 5 sec/speed 6, scrape down and repeat. Remove from bowl and add to the chicken.
- 8
Add seasoning, egg, cheese, breadcrumbs to the chicken and mix well with your hands.
- 9
Preheat a large frying pan with a drizzle of EVOO for about 10 minutes on a medium to high heat.
- 10
Line a baking tray with paper and preheat the oven to 170°C.
- 11
Form the chicken mixture into large meatballs, then flatten in the palm of your hands. Fry up to 6 or 7 at a time on both sides until golden and well coloured. Transfer to the lined baking tray. Repeat until all the mixture has been cooked.
- 12
Keep hot in the oven until ready to serve. Snip some parsley to garnish and serve with tomato sauce, salad, greens of choice or anything else your kiddos love.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
