Chicken Rissoles

I don´t like chicken drumsticks, but when you have a roast chicken for Sunday Dinner you will of course be left with the legs. Rather than give these to the dogs I pick the meat from the bones and mince to make tasty rissoles.  The following makes 4 rissoles but if you make them smaller or only want one, they freeze well.



400g chicken
1 egg, lightly beaten
2 garlic cloves, crushed
75gm fresh breadcrumbs
1 teaspoon mixed herbs
1 teaspoon grated nutmeg
30gm parmesan cheese, finely grated

Flour for dusting
1 tablespoon olive oil


Place the chicken, garlic, breadcrumbs, herbs and parmesan in a mixer and whoosh until l finely minced.  Add the egg and whizz again until you have a firm dough texture.  I also add just a squeeze of lemon juice as I like the flavour but that is optional.


Place flour on a plate. Shape into 4 even sized rissoles. Roll in flour to lightly coat then place in the fridge until ready to use but for no less than 20 minutes.

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Preheat oven to 180°C.  Heat oil in a frying pan over medium heat. Cook rissoles, for 1 to 2 minutes on each side until brown, then transfer to a greased baking tray. Bake for 8 to 10 minutes or until cooked through. Serve with salad.



This is the first time I have made these and they tasted delicious, my only criticism is they were a little on the dry side so perhaps next time I will serve them with mashed potato, fried onions, peas and a rich gravy.

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2 Responses to Chicken Rissoles

  1. Freda says:

    Thank you so much for all your tips. We are going to Tenerife on Sat 26th. and we are taking note of all your reviews. Hope the weather is good? Many Thanks again

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