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Rissoles are a very popular dish in Malta and here Karmen Tedesco share her recipe using chicken. You could also use pork, beef or even turkey mince. They're just as delicious served cold as they are warm, so make great snacks the day after.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
4. Form the rissoles (an ice-cream scoop is an easy way to create each rissole for a consistent size), add to sauce, and simmer for 15 minutes, until rissoles are cooked.
These chicken rissoles are golden on the outside with irresistible little pockets of oozy cheese inside. It’s my chicken mince version of the beloved Aussie beef rissole. There’s room for both in everybody’s life!
Aussies love a good beef rissole. It’s right up there with other nostalgic Australian comfort meals like curried sausages, bangers and mash, and a good old-fashioned roast with all the trimmings.
In case you’re wondering what rissoles are, in Australia (and New Zealand) they are small meat patties that are usually pan-fried. And while we Aussies like to believe they’re exclusively ours (right!?) it turns out that actually there are different forms of rissoles all around the world made with other meats, fish/seafood and vegetables.
Today though I’m doing a spin on the classic using chicken. I’ve also doubled down on the non-traditional approach by adding cheese for much needed juiciness (because chicken mince = lean meat) as well as flavour.
Chicken mince(ground chicken) – This recipe is created with chicken mince but turkey or pork mince would make great direct substitutes with no alteration to the recipe. For beef and lamb, it’s better to use the classic Beef Rissoles recipe which has seasonings suited to red meats.
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