Rissoles are a versatile food that have stood the test of time. They make a great dinner or a BBQ lunch and can be put between 2 slices of bread with some salad and you have yourself a burger. These chicken burgers have all the flavours of a classic gremolata – garlic, parsley and lemon.
As far as rissoles go, anything that is meat and shaped like a patty seem to be a hit with the kids, especially if sauce can be involved (I try to resist it for these ones). If you have vegetable adverse children and wanted to hide veggies into these rissoles, you could easily grate some carrot or zucchini and kids would be none the wiser.
Any form of rissole can be made and frozen prior to cooking, so if you’re looking to save time, make a double batch and freeze half to save you the prep work next time. Any leftovers can be kept and easily reheated the following day. The rissoles themselves can be made earlier on in the day and kept in the fridge until needed.
I have served these rissoles with a fennel slaw and oven baked chips, but any sort of salad will work really well. Aim to keep it to 2-3 rissoles per person and if you’re still hungry, have some more salad.
- 400g chicken mince
- 1/2 red onion, finely diced
- 1 egg, lightly beaten
- 2 cloves garlic, crushed
- 1/4 cup finely grated parmesan cheese
- 1/2 cup breadcrumbs
- Finely grated zest of 1 lemon
- 2 tbs flat leaf parsley, finely chopped
- Salt and pepper to taste.
- 1 tbs olive oil
- Place chicken mince, onion, egg, garlic, parmesan, breadcrumbs, lemon zest and parsley into a medium sized bowl. Season with salt and pepper.
- Using your hands, mix until all ingredients are well combined.
- Form into 10-12 balls and refrigerate until needed.
- Heat a medium sized frypan over medium heat. Add olive oil and place rissoles into pan. Cook for 4-5 minutes. Using an egg flip, turn the rissoles over and cook for a further 3-4 minutes.
- Serve with salad or vegetables.