Chicken Rissoles

For a great way to use up left over chicken, try these easy, crisp rissoles from Lotte Duncan
By Lotte Duncan
Chicken Rissoles
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the rissoles

  • 350 g chicken, cooked
  • 120 g stale breadcrumbs
  • 1 lemon, grated zest only
  • 1 tbsp chopped thyme
  • 2 tsp finely chopped marjoram
  • 1 tsp grated nutmeg
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 egg yolk
  • 50 g butter, diced

To garnish

  • sprigs rosemary
  • purple pansies


1. For the chicken rissoles, pound the chicken with a meat hammer until they're about 5mm thick. Set aside.

2. Combine the breadcrumbs, lemon rind, herbs and spices together in a bowl and add the egg yolk. Mix to a firm-textured dough.

3. Roll the mixture out and cut into circles using a pastry cutter

4. Place a piece of the pounded chicken into the centre of half of the circles.

5. Moisten the edges with a little water, top with another circle and press lightly to seal.

6. Melt the butter in a frying pan and fry for 3-4 minutes on each side, until golden.

7. Garnish with rosemary and purple pansies, and serve.

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