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Best chicken rissoles

by Alice Warner |

Easy to make, moist and tasty. Kids love them. You can also add finely sliced spring onions, shimonita onion, celery or anything else you can think of from your box. You may want to saute some of the crunchier veg first in a pan if you want them to be soft in the rissoles.


2 slices of bread
¼ cup milk
500g chicken mince
¾ cup parmesan cheese
2 cloves garlic
Zest of one lemon
Juice of ½ a lemon
A handful of parsley finely chopped
Olive oil


  1. Tear the bread into small pieces and place in a large bowl with the milk to soak for 10 minutes. Pour off or squeeze out any excess milk.
  2. Add all the other ingredients to the milk-soaked bread and mix with clean hands to combine. Really squeeze all the ingredients together.
  3. Form into rissoles or meatball-sized flat balls.
  4. Heat 2 tablespoons of olive oil in a large frying pan on medium heat- not too hot or the rissoles will burn before the middle cooks.
  5. Fry the rissoles for about 2 or 3 minutes on the first side and 1 or 2 minutes on the second side. If you aren’t sure if they are ready or not, cut one in half to check that it’s not still pink, but don’t overcook as they will become dry.
  6. Drain on paper towel.

We eat these with mashed potato, boiled parsley potatoes or rice. They are also great in pasta, on burgers or floating in chicken broth. Leftovers can be eaten on a salad for lunch the next day.

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