Delicious Chicken Rissoles with Oozy Cheese Pockets

Rissoles are a favorite comfort food here in Australia. They’re basically meat patties with a secret pocket of cheese inside, making them an irresistible combination of the savory and the cheesy. While rissoles are traditionally made with beef, you can actually use any ground meat you prefer, including chicken breast! The chicken version of this beloved Aussie dish may be my favorite of all – I just love the oozy little pockets of cheese! Give this recipe a try if you’re looking for something different to serve at your next barbecue or family gathering!

2 tablespoons olive oil

In a large, deep frying pan heat the olive oil over medium-high heat. When the oil is hot, add in all of the rissoles and cook for two minutes on each side. Remove from the pan and set aside to rest while you make the sauce. In a small bowl whisk together egg yolk, milk and tomato paste until combined (three sentences). Add in white wine (two sentences) and stir to combine. Place the frying pan back over medium-high heat and pour in 1 tablespoon of olive oil (one sentence). Add in onion (two sentences), garlic (one sentence), and crushed tomatoes (four sentences). Stir well so that everything is mixed together then simmer for five minutes or until it has thickened up slightly.

1 onion, finely chopped

2 tbsp olive oil or canola oil 2 garlic cloves, crushed 1 tsp dried oregano 1 kg (2 lb) lean minced chicken breast 300 g (10 oz) button mushrooms, halved if large 1/4 cup fresh flat-leaf parsley leaves, finely chopped

1 garlic clove, crushed

In a large bowl, mix together the breadcrumbs, egg, chili flakes, and thyme. Add in the grated cheese and stir to combine. Dip the chicken in the buttermilk and then roll it in the breadcrumb mixture so that all sides are well covered. Place the chicken rissole on a lined baking tray. Repeat this process for all of your chicken rissoles until you have filled up your tray. Drizzle over some extra melted butter if you like things extra delicious! Bake for 15 minutes or until golden brown on top and cooked through. Allow to cool slightly before serving with your favorite sauce!

450g (1lb) lean minced (ground) chicken

Preheat oven to 180°C (350°F). 2. Cut a large knob of butter into small cubes and place in an ovenproof frying pan on medium heat. 3. Add the finely chopped onion and fry for about 3 minutes, until softened and starting to brown. 4. Add the minced chicken, salt, pepper, and garlic powder and fry for 5-6 minutes, stirring often so that it doesn’t stick or burn on the bottom of the pan. You may need to add a little more butter if it starts to stick too much. 5.

4 slices ham, chopped into small pieces

Preheat oven to 350°F. Beat together the eggs, mayonnaise, salt, and pepper. Combine the bread crumbs and Parmesan cheese in a shallow dish. In another shallow dish, mix together the flour and ground beef. Take each chicken breast in turn and dredge it first in the flour mixture, then into the egg mixture before finally coating it completely in the breadcrumbs. Lay each prepared rissole on a baking sheet lined with parchment paper or aluminum foil to bake for 30 minutes or until cooked through but still juicy.

50g (2oz) cheddar cheese, grated

Preheat oven to 200°C. Grease a baking tray or line it with baking paper and set aside. Grate the cheese and set aside.

2. In a bowl, mix together the mince, salt, pepper, onion, and thyme leaves until well combined. Add the grated cheese and mix until well combined again (about 1 minute). The mixture will look quite wet at this point but don’t worry- it will firm up in the oven!

3. Roll tablespoons of mixture into balls then flatten them slightly with your fingers to form ovals about 10cm by 5cm (four inches by two inches). Place on prepared tray/paper spacing about 2cm (1 inch) apart as they will spread when cooking.

80g (3oz) soft white breadcrumbs

  1. Put the breadcrumbs, grated cheese, and parsley into a bowl and mix them together.

2. Add the egg to the mixture and combine well.

3. Place the chicken mince in a bowl and add salt, pepper, paprika, and cayenne pepper to taste. Combine well until all ingredients are incorporated together. Add more breadcrumbs if required to make a firm consistency of meatballs that can be handled easily when forming into patties for cooking.

2 tablespoons milk

  1. In a bowl, combine the egg and milk. Add salt and pepper to taste.
  2. Dredge the chicken cubes in the flour, shaking off any excess. Dip them in the egg-milk mixture and then dredge them through the breadcrumbs.
  3. Heat a pan over medium heat and add oil to coat it evenly. Fry the rissole pieces on each side until golden brown and crispy, about 4 minutes per side (depending on thickness). Remove from the pan onto a paper towel to drain any excess oil.

Freshly ground black pepper

Combine ground meat, eggs, breadcrumbs, salt, and pepper in a bowl and mix well. Divide the mixture into 12 portions and shape each one into a ball. Press your thumb into the middle of each ball to make an indentation. Place cheese in the center of the indentation then lightly press around the cheese to seal it inside. Place chicken rissole on a lined baking tray, cover with cling film and refrigerate for 30 minutes before cooking. Preheat oven to 180°C (160°C fan-forced). Heat oil in an ovenproof pan over medium heat until hot but not smoking. Cook rissoles for 6 minutes on each side or until cooked through.


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