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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Gluten free
  • Seafood free
  • Shellfish free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 2 serves veg or fruit

Budget-friendly and delicious, these easy chicken rissoles are packed with veggies and make a perfect midweek dinner served with sweet potato fries. 

  • Serves4
  • Cook time30 minutes
  • Prep time20 minutes, + chilling time
chicken rissoles


  • 750g pkt Coles Frozen Sweet Potato Chips
  • 1 tbs olive oil
  • 1 small brown onion, finely chopped
  • 1 medium carrot, coarsely grated
  • 1 small zucchini, coarsely grated
  • 3 garlic cloves, crushed
  • 500g Coles RSPCA Approved Australian Chicken Breast Mince
  • 1/2 cup (35g) panko breadcrumbs
  • 1/2 cup (60g) grated tasty cheddar
  • 300g green beans, trimmed, steamed
  • Mixed salad leaves, to serve
  • Mayonnaise or aioli, to serve

Nutritional information

Per serve: Energy: 2488kJ/595 Cals (29%), Protein: 36g (72%), Fat: 27g (39%), Sat Fat: 7g (29%), Sodium: 279mg (14%), Carb: 45g (15%), Sugar: 23g (26%), Dietary Fibre: 14g (47%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the chips over the tray and cook following packet directions.

  2. Step 2

    Meanwhile, heat the oil in a medium frying pan over medium heat. Add the onion and carrot and cook, stirring, for 3 mins or until onion softens. Add the zucchini and garlic and cook, stirring, for 3 mins or until zucchini is soft. Transfer to a large bowl and set aside for 5 mins to cool.

  3. Step 3

    Add the chicken mince, breadcrumbs and cheese to the onion mixture and stir to combine. Season. Divide the mixture into 12 even portions. Shape each portion into a 6cm rissole and place on a plate. Cover and place in the fridge for 10 mins to firm.

  4. Step 4

    Spray a large frying pan with olive oil spray and place over medium-high heat. Cook rissoles, in batches, for 3-4 mins each side or until golden brown. Transfer to the oven for 10 mins or until cooked through.

  5. Step 5

    Serve rissoles with sweet potato chips, steamed green beans, salad and mayonnaise.

Recipe tip

Clever storage:
Any leftover cooked chicken rissoles can be stored in an airtight container in the fridge for up to 2 days. They can be reheated in the microwave, or in the oven in an oven-proof dish, covered in foil – just make sure they are well heated through before eating.

Chicken rissole recipe

When it comes to a budget-friendly meal and – even better – one that can be as tasty and hearty as you make it, rissoles always tick the box. This easy chicken rissoles recipe offers all of those good things and, as a bonus, makes a weeknight meal that’s quick and easy.

About chicken breast mince

The hero ingredient in our recipe is chicken breast mince, which contains less fat than beef or lamb mince, making it a healthy lower-fat protein choice. Its subtle flavour is the perfect vehicle for other ingredients because it won’t overwhelm them. This recipe is also ideal if you need to play ‘hide the veg’ with children. Our easy recipe for chicken rissoles includes grated carrot and zucchini, adding another element of goodness.

Cooking chicken mince rissoles

Size matters when it comes to cooking rissoles. If they are unevenly sized, they will cook unevenly. Therefore, it is important to follow the recipe’s method when portioning the mixture. Rissoles often use egg for binding. Instead, our recipe uses grated cheese, which will bind the mixture and keep the rissoles whole, while also adding another layer of flavour. Don’t forget, it’s also a good idea to use slightly wet hands when forming the rissoles so the mixture doesn’t stick to them.

Versatile chicken rissoles

While this chicken rissole recipe stands alone, it can also be adapted according to taste. You can easily add a pinch of curry powder for an Indian take and serve them with cucumber raita and chutney. Or you could give them an Italian makeover by adding a sprinkle of oregano and thyme to the mixture and serving them with your favourite tomato-based pasta sauce.

What to serve with chicken rissoles

Our chicken rissoles are served with sweet potato chips, mixed salad leaves and mayo for a complete meal. But you can tweak the sides according to taste, or vary the dish each time you serve it. Instead of mixed leaves, you could serve these chicken delights with Texas slaw or our quick-and-easy Greek lentil salad. You could also swap the chips for our delicious maple sweet potato mash. And don’t forget your favourite sauce – sweet chilli sauce is ideal.

Love this recipe?

Our best chicken rissoles recipe is a weeknight meal go-to for good reason. There are so many ways to make and serve them, using a flavour-fest of different ingredients. This pork, apple and sage rissoles dish is quick, easy and delicious, while our sesame-crusted turkey rissoles with Asian-style salad also takes the humble rissole to another level in a matter of minutes. And for beef-loving traditionalists, this homemade rissoles recipe is sure to call for second servings.