You will love these juicy, tasty chicken rissoles made with hidden grated zucchini, carrot and sun-dried tomatoes. This recipe makes about 12 rissoles which are pan-fried but can also be baked and air-fried (see notes above the recipe).
Ingredients
- 500 g ground chicken mince (1.1 lbs.)
- 1 cup carrot 1 small carrot, grated
- 1 cup zucchini 1 small zucchini, grated
- 1/4 sun-dried tomato strips, finely chopped
- 1/3 onion grated
- 2 cloves garlic grated
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg
- 1/2 cup gluten-free bread crumbs or regular crumbs
Instructions
- Grate the vegetables, onion and garlic and don't squeeze out the juice.
- In a large bowl, combine chicken mince (ground chicken) with the vegetables, onion, garlic, sun-dried tomatoes, salt and pepper and an egg. Mix through to incorporate.
- Add the breadcrumbs and stir through. The breadcrumbs will absorb a lot of the excess liquid.
- Sprinkle a flat tray or a cutting board with some breadcrumbs. Scoop up about 2-3 tablespoons of the mixture (close to 1/4 cup) and form a thick, round pattie. Place on a flat tray sprinkled with extra breadcrumbs. Repeat with the remaining mixture - you should make 11-13 patties. Indent the middle of the patties slightly using your fingers or the back of the spoon (see tips above and the photos). This will stop the patties from puffing up when cooking.
- Sprinkle the top of the made rissoles lightly with extra breadcrumbs.
- Heat about 2 tablespoons of oil in a large skillet or frying pan over medium heat. Add the patties without overcrowding the pan too much. Cook for 3.5-4 minutes, then flip and cook for 2 minutes on the other side.
- Transfer the plate and rest for a few minutes, allowing all the juices to flow and settle through the patties.
Notes
I use an egg as a binder and gluten-free breadcrumbs to bulk up the mixture and give the rissoles extra fluffiness. These chicken mince rissoles can be made without the egg. For the best rissoles result, I do recommend using breadcrumbs (I often buy gluten-free ones), but if you must avoid bread, you can use some almond meal and tapioca/cassava flour.
Nutrition
Serving: 1 rissole | Calories: 87kcal | Carbohydrates: 5g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 49mg | Sodium: 233mg | Potassium: 291mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1823IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg
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