Rissoles are such an easy old timey favourite dish. Sometimes you get bored of the same-old-same-old, and need to spice them up a bit. A while ago I posted my favourite lamb rissoles which always go down a treat. In our kitchen, we had some chicken mince, a few veggies and some Greek Yiros seasoning which were itching to be used, so I came up with a new spin on an old favourite. It was SO GOOD! I shouldn’t be surprised. Lately I’ve been just rolling chicken breasts in Greek Yiros seasoning and cooking them and they have been De.Licious.
We served the rissoles with quinoa tabouleh because our parsley, mint and spring onions were ready for harvesting from our balcony garden, and it is one of my all time favourite sides. We made these rissoles earlier in the week without the feta and tomato paste, then immediately made it again with the additions once we finished the first batch. We loved the original recipe, but knew that those couple of additions would take it to the next level. Love. These. Rissoles. We will have them again!
- 500g chicken mince
- 1/3 red capsicum, diced finely
- 1/4 red onion, diced finely
- 2.5cm wide wedge of feta, diced into 1/2 cm squares
- 2 tbs tomato paste
- 2 frozen spinach cubes, defrosted
- 3 tsp Greek Yiros seasoning (I used this which I picked up in my local IGA, but you could make your own using lemon rind, garlic, oregano and thyme, plus some sumac if you like).
- 2 garlic cloves, crushed
- 1/4 cup breadcrumbs
- 1 egg
- Salt and pepper, to taste
- Add all ingredients to a large bowl.
- Get your hands in there and mix the ingredients! Top tip – pop on a couple of cheapie latex gloves when you do this – the kind that come in a big box from the supermarket. It will save you a lot of hand-cleaning grief later. You don’t need to over-mix it, just mix it enough for the ingredients to be fairly evenly distributed.
- Form into 8 rissoles.
- Heat some rice bran oil in your frypan and fry on both sides over a medium heat until cooked through (approx 4 minutes a side, but slice into one with a knife to check that it is cooked through before serving).
- Serve with a side or on a burger. Delicious!
- Total Fat10.6 g
- Saturated Fat3.8 g
- Polyunsaturated Fat0.5 g
- Monounsaturated Fat0.9 g
- Cholesterol52.8 mg
- Sodium304.8 mg
- Potassium152.9 mg
- Total Carbohydrate8.3 g
- Dietary Fiber1.3 g
- Sugars1.5 g
- Protein29.5 g
Oats aren't gluten free in Australia 🙂 maybe use quinoa flakes instead 🙂
ooh well done adding the nutritional info. That's a lot of effort! I love Tabouleh. I made it out of whatever, including green beans, at some point in the distant past when I bothered about food. I was telling T that we should make a whole lot of different vegetarian rissoles of different varieties and freeze them for quick food-nonce preparation. I request vege rissole varieties, please!
Thanks so much! I've updated the recipe accordingly 🙂
Thanks – I'm glad you liked the nutrition pannel. I thought it was pretty cool and was something I often wish recipe blogs included.
Tabouleh is just heaven on a plate, isn't it?
Ooh yes you should absolutely give some veggie rissoles a go! In fact, here is an old recipe I prepared earlier 😉
I make long poop shaped options to use on wraps but they could just as easily be made rissole shaped, cooked, frozen and defrosted as needed.
I shall investigate more options and make some more varieties too!