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5 from 1 vote
Chicken and Zucchini Rissoles
Cook Time
10 mins
Total Time
10 mins
These spicy chicken rissoles require a little effort in preparation but are best prepared before and cooked just before eating. Great for a cocktail party or with drinks if made small.
Course: Chicken and Appertizers
Servings: 4
Author: Ev
  • 500 g chicken mince
  • 4 small grated zucchini
  • 2 teaspoons sesame seeds , toasted
  • 2 cloves garlic
  • 1 heaped teaspoon ground cumin
  • 1 red chilli , chopped and seeded
  • 2 tablespoons coriander chopped
  • Zest of 1 lemon
  • 2 cups fresh breadcrumbs
  • 1 egg
  • 2 tablespoons vegetable oil for cooking
  1. Grate the zucchini and place in a bowl with the breadcrumbs.
  2. Add crushed garlic, chopped and seeded chilli, cumin, chopped coriander, zest of 1 lemon, salt and cracked black pepper.
  3. Toast the sesame seeds in a non stick pan. Lightly browned on medium heat.
  4. Add the chicken mince and egg and combine .
  5. Divide the mixture into 8 large patties or 12 medium sized ones.
  6. Store in refrigeration for 1/2 hour or until needed.
  7. Heat the vegetable oil in a non stick pan and cook the rissoles on both sides until browned - about 2 minutes each side.
  8. Place on a lined baking tray and cook for 10 minutes in a medium oven 180ºC (350ºF). Dont cook for any longer as the rissoles can become hard and dried out.
  9. You want them to remain moist.
  10. Serve with guacomole and sweet chilli sauce.