Chicken Rissoles

Ingredients

• 500g / 1 lb chicken mince (ground chicken), excess liquid drained and discarded (Note 1)
• 1 carrot, medium, grated on a shallow angle (Note 2)
• 1 zucchini, medium, grated on a shallow angle (Note 2)
• 1 egg
• 1 1/2 cup Colby cheese, shredded (or cheddar, tasty, Monterey Jack – see Note 3)
• 3/4 cup panko breadcrumbs (Note 4)
• 1 tbsp finely chopped parsley, optional
• 1 tsp cooking/kosher salt
• 1/2 tsp black pepper
• 2 tbsp canola oil
• Ketchup – for dipping

Steps

1. Pre-heat oven to 100°C/210°F (all oven types), to keep cooked rissoles warm. Place a rack over a tray.
2. Rissole mixture: Mix all ingredients together in a bowl using a wooden spoon.
3. Form patties: Wet your hands (stops the mixture sticking all over your hands). Measure out just shy of 1/4 cup and shape into a 6 cm wide x 1.5cm thick pattie (2.4" x 0.6" thick). See Note 1 if your mixture is too loose.
4. Cook: Heat 1 tablespoon oil in a large non-stick pan over medium high heat. Cook 5 – 6 rissoles at the time, 3 to 4 minutes on each side, until beautifully golden (as pictured). (Note 5 for baking)
5. Keep warm: Transfer to the rack on the tray and keep warm in the oven. Add more oil as needed and cook remaining rissoles.
6. Serve straight away with ketchup for dipping!