Ingredients
Scale
- 500g ground chicken (preferably lean)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (optional for extra flavor)
- Olive oil for frying
Instructions
- Start by gathering all ingredients. Finely chop the onion, mince the garlic, and chop the parsley. This preparation ensures a smooth and quick cooking process.
- In a large mixing bowl, combine the ground chicken, chopped onion, garlic, breadcrumbs, egg, parsley, salt, pepper, and paprika (if using). Mix thoroughly until all ingredients are evenly incorporated. For the best results, use your hands to knead the mixture gently.
- Divide the mixture into equal portions and shape each into small patties or oval-shaped rissoles. Keep them about 1/2 inch thick for a perfect balance of crispy exterior and juicy interior.
- Heat a generous amount of olive oil in a skillet over medium heat. Fry the rissoles for about 4-5 minutes on each side until golden brown and cooked through. Alternatively, bake them in a preheated oven at 180°C (350°F) for 20-25 minutes or use an Ninja Air Fryer Pro Crisp & Roast for crispy, evenly cooked rissoles with less oil.
Notes
- Seal the edges well when shaping the rissoles to prevent them from breaking apart during cooking.
- Adjust seasoning to your taste; add a pinch of chili flakes or parmesan cheese for extra flavor.
- Use a thermometer if roasting in the oven to ensure the internal temperature reaches 75°C (165°F) for safe consumption.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying or Baking
- Cuisine: International
- Diet: Gluten-Free (with gluten-free breadcrumbs)
Nutrition
- Serving Size: 1 rissole (approximate)
- Calories: 190 kcal Kcal
- Sugar: 2g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 60mg