Chicken Rissoles
Ingredients:
1 lb ground chicken
1/2 cup breadcrumbs
1 small onion, finely diced
2 cloves garlic, minced
1/4 cup grated carrot
1/4 cup grated zucchini, squeezed to remove excess moisture
1 egg
1/4 cup fresh parsley, chopped (or 1 tbsp dried parsley)
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
Olive oil, for frying
Instructions:
Prepare the Mixture:
In a large mixing bowl, combine the ground chicken, breadcrumbs, onion, garlic, carrot, zucchini, egg, parsley, smoked paprika, salt, and pepper.
Mix until all ingredients are evenly distributed but avoid over-mixing, which can make the rissoles tough.
Form the Rissoles:
With damp hands, shape the mixture into small patties (about 2 inches in diameter). Place them on a plate or tray as you go.
Cook the Rissoles:
Heat a large skillet over medium heat and add a drizzle of olive oil to coat the pan.
Working in batches, place the rissoles in the skillet and cook for about 4-5 minutes per side, or until golden brown and cooked through. They should reach an internal temperature of 165°F (74°C).
Serve:
Remove from the skillet and drain on paper towels. Serve warm with your favorite dipping sauce, in a sandwich, or alongside a fresh salad.
