Chicken rissoles

“What’d you call these things again?”

“Rissoles. Everybody cooks rissoles, Darl”.

If you’re looking for a quick and easy midweek dinner option, then you’ve found it! These chicken rissoles are super quick to throw together and are easily customisable based on your taste preferences. They’re also a great protein option to add to your weekly meal prep for those nights when you’re short on time.


Ingredients

(Serves 3-4)

  • 500g of chicken mince

  • 1/2 cup of your favourite herbs, finely chopped (I love chives or coriander)

  • 1 generous tbsp of minced garlic

  • 1/4 cup of quinoa flakes

  • 1 large egg, lightly whisked

  • 1 medium zucchini

  • Salt and pepper to taste

  • 1 tbsp of extra virgin olive oil


Method

  1. Start by blitzing the zucchini in a food processor or blender (finely grated also works). Then strain any excess moisture through a fine sieve or paper towel.

  2. Add zucchini to a mixing bowl with all remaining ingredients and stir well to combine.

  3. Add oil to a pan on a medium to high heat.

  4. Spoon mixture into the pan to form patties of roughly 1/2 cup sized portions.

  5. Cook for 5-7 minutes either side or until golden brown. You might like to use a thermometer to check the internal temperature.

  6. Serve straight away with your favourite sides or allow to cool before storing in the fridge or freezer.


notes

  • You may need to add more or less quinoa flakes depending on the moisture content of the wet ingredients.

  • These would go great with some homemade sweet chilli or mayonnaise!

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