Recipe video above. The chicken version of the beloved Aussie beef rissoles! You'll love the oozy little pockets of cheese.Makes 14 to 16 rissoles. Serves 4 to 5 as a meal, or one Dozer.
Pre-heat oven to 100°C/210°F (all oven types), to keep cooked rissoles warm. Place a rack over a tray.
Rissole mixture: Mix all ingredients together in a bowl using a wooden spoon.
Form patties: Wet your hands (stops the mixture sticking all over your hands). Measure out just shy of 1/4 cup and shape into a 6 cm wide x 1.5cm thick pattie (2.4" x 0.6" thick). See Note 1 if your mixture is too loose.
Cook: Heat 1 tablespoon oil in a large non-stick pan over medium high heat. Cook 5 - 6 rissoles at the time, 3 to 4 minutes on each side, until beautifully golden (as pictured). (Note 5 for baking)
Keep warm: Transfer to the rack on the tray and keep warm in the oven. Add more oil as needed and cook remaining rissoles.
Serve straight away with ketchup for dipping!
Notes
1. Chicken mince can be quite watery. If there is liquid pooled in the packet, drain and discard first. Don't let it get into the meat mixture else it may be too loose. If your mixture really is sloppy (older chicken mince can be really wet), add extra panko. However really try to minimise the panko, because the more excess panko you use, the less juicy your rissoles will be.2. Grating on a shallow angle - The goal is to grate short rather than long strands. To do this, hold the carrot/zucchini perpendicular to the box grater as you grate. This will make the shortest strands. If you hold them on a steep angle, you will get long strands which isn't ideal here.Feel free to double up on either carrot or zucchini if you want more vegetables.3. Cheese - Most cheeses will actually work (because, cheese!) But the ideal cheese has flavour without being overpowering, can be shredded, and melts into cheesy strings. Colby, cheddar/tasty, Monterey Jack, provolone and gouda are my picks.4. Panko breadcrumbs - Japanese breadcrumb favoured for the extra-crispy coating it gives crumbed foods, and makes the inside of things like rissoles softer compared to using finer regular breadcrumbs. Find it in the Asian aisle of most large supermarkets. Substitute with 2/3 cup regular breadcrumbs if you can’t find it. A reader also reported gluten-free breadcrumbs worked great!5. Baking - Pan frying really is the best way to cook these for best results. Baking isn't as good but they are still tasty (thanks to the cheese!). Spray the patties well with olive oil spray and place on 2 large lined trays. Bake at 220°C/430°F for 15 to 18 minutes, flipping halfway. They will be a lighter colour than pictured. The chicken will overcook and dry out if you bake them for too long.6. Storage - Keeps for 3 days in the fridge. Freezes fine but not ideal, I think you will lose juiciness inside (simply because chicken is lean).7. Nutrition per rissole.