Chicken and Rice Rissoles
These golden and crispy Chicken and Rice Rissoles are the ultimate crowd-pleaser, combining tender shredded chicken, hearty rice, and fresh vegetables into a flavor-packed patty. Infused with the subtle warmth of garlic and herbs, these easy-to-make rissoles are coated in breadcrumbs for an irresistibly crunchy exterior. Perfect as an appetizer, lunch, or snack, they’re pan-fried to perfection in just minutes, making them a quick and satisfying option for busy nights. Serve these versatile patties with your favorite dipping sauces—think sweet chili, aioli, or creamy yogurt—for an unforgettable dish that’s both comforting and nutritious. With minimal prep and common pantry ingredients, this recipe delivers big flavor with ease!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast
- 1 cup Cooked white or brown rice
- 1 medium Carrot, grated
- 2 stalks Spring onions, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 2 large Eggs
- 1 cup Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 4 tablespoons Olive oil or vegetable oil, for frying
- 0.25 cup Flour (optional, for dusting)
Instructions
Prepare your cooked chicken by shredding it finely or chopping it into small pieces.
In a large mixing bowl, combine the cooked chicken, cooked rice, grated carrot, spring onions, parsley, salt, black pepper, and garlic powder. Mix thoroughly to combine.
Add one egg and half of the breadcrumbs to the mixture. Stir until the mixture comes together and holds its shape when pressed. If the mixture is too wet, add a little more breadcrumbs.
Using your hands, shape the mixture into small patties about 2 inches in diameter and 1/2 inch thick. You should have around 8-10 rissoles.
Lightly beat the second egg in a shallow bowl. Place the remaining breadcrumbs in another shallow bowl. If using flour, place it in a third bowl.
If desired, lightly dust each rissole with flour. Then, dip each one into the beaten egg, ensuring it's fully coated, and finally coat with breadcrumbs.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, place the rissoles in the skillet, ensuring they have enough space to fry without touching.
Cook the rissoles for 3-4 minutes on each side, or until they are golden brown and crispy. Work in batches if necessary, adding more oil as needed.
Remove the rissoles from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the chicken and rice rissoles warm with a dipping sauce of your choice, such as sweet chili sauce, aioli, or yogurt.
Nutrition Facts
Calories |
2053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 659 mg | 220% | |
| Sodium | 4524 mg | 197% | |
| Total Carbohydrate | 175.4 g | 64% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 12.6 g | ||
| Protein | 149.0 g | 298% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 238 mg | 18% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 662 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
