These Chicken Rissoles with Spinach and Feta are certain to become a family favourite. The flavour of the rissoles is taken to delicious heights with the addition of grated zucchini, baby spinach and feta cheese. Not only does the grated zucchini add flavour, nutrients, and moisture, but it also adds bulk which means that your chicken mince (ground chicken) extends further making this recipe budget-friendly. The rissoles are tender and delicious and suitable for many occasions.
I made these today and they are absolutely delicious. The other half doesn't eat feta and yet he still enjoyed them. I have frozen most of them and going to add to a salad for work lunches. Thanks for another great recipe Alex.
- Ali
Why You'll Love This Recipe:
- These Chicken Rissoles with Spinach and Feta are perfect for busy nights when time is short, and you need a meal that is family-friendly and as stress-free as possible.
- They are quick, easy, and made from simple and readily available ingredients.
- They can be prepared in advance.
- The rissoles are versatile, and there are many ways to enjoy them. Some suggestions are shown below.
- They can be gluten-free by using the appropriate breadcrumbs.
- You can keep some in the freezer - they're a lifesaver for nights when you have no energy, or you need a meal in a hurry.
- With fine weather, you can take your meal outdoors and cook the rissoles on the barbecue.
- Whilst the exterior becomes golden with a slight crust, the interior remains tender and moist.
Recipe Inspiration: adapted from my recipe for Chicken Patties. I wanted to make a version with some fresh vegetables, and spinach and feta is one of my favourite flavour combinations.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Ground chicken mince: this is a versatile ingredient that can be used in many ways. In many cases, it can be used in place of beef and is leaner and more tender.
- Garlic: for the best flavour, our preference is for fresh garlic over jarred varieties.
- Brown/yellow onion: this is the most popular onion for cooking, but you could use a white onion if you prefer.
- Zucchini: grated zucchini adds moisture and nutrients as well as adding bulk, making the chicken mince go further.
- Spinach: some finely chopped baby spinach adds flavour and nutrients. And for those who don't like spinach, they will never know, it can be your secret!
- Feta cheese: I use Greek feta made from a combination of sheep and goat milk. Use feta of your choice.
- Dried oregano: in most instances, I prefer to use fresh herbs, but oregano is one time when I prefer the dried herb. The flavour of dried oregano is more subtle than the fresh, and better complements the other ingredients without dominating them.
- Panko breadcrumbs: these are light, flaky Japanese-style breadcrumbs, readily available in the supermarket. Use gluten-free breadcrumbs if necessary.
- Egg: I use a large, free-range egg.
- Sea salt and freshly ground black pepper: for the best result, it is important to properly season your food. Add these seasoning ingredients to suit your taste. I like to fry a small portion of the prepared mixture to check that the seasoning is to my liking, prior to shaping the rissoles.
- Extra virgin olive oil: we use this for the best flavour and nutritional value. Use the best olive oil that you have.
Variations:
Dried oregano: fresh or dried thyme or rosemary are good alternatives.
Spice: if you like a little heat in your food, add some dried red chilli pepper flakes.
How To Make Chicken Rissoles:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 - Prepare your chicken mixture:
To begin, line a large sheet pan with non-stick baking paper or cling wrap on which to place the prepared rissoles.
Add the chicken and remaining ingredients, except for the feta, to a large bowl, and mix well.
2 - Crumble in the feta cheese:
Once combined, crumble in the feta and mix it well. I do it this way, so the feta does not completely break up.
3 - Shape the rissoles:
Divide the chicken mixture into 15 and carefully shape into rissoles about 1 ½ cm (½ inch) thick.
4 - Cook:
Heat the olive oil in a large frying pan over medium-high heat, and gently add the rissoles. To avoid crowding the pan, and to make it easier to turn them, I cook four at a time.
Cook for 3-4 minutes on each side, or until golden brown and cooked through.
Hint: letting them cook enough on one side before turning is an essential step to avoid them falling apart.
Tips for Success, Storage and FAQs:
You can make them a day ahead, and store them covered in the fridge.
Store cooked Rissoles in an airtight container in the fridge for up to three days. If you have some uncooked, use them the next day.
To make them more than 24 hours ahead of time, wrap them individually in cling wrap so they don't stick together and store them in the freezer in an airtight freezer-safe container for up to three months. Defrost them in the fridge before cooking.
You can, but you get the best result with shallow frying. When baked, the rissoles don't get the colour that adds flavour and makes them more visually appealing. If you decide to bake them, put them on a baking tray which is lined with non-stick baking paper. Spray or brush them with olive oil and place into a 220 degrees C (430 F) oven and bake about 15 minutes or until the internal temperature reaches 74 degrees C (165 F).
We use breadcrumbs and an egg to bind the ingredients together and help the Chicken Rissoles maintain their shape. Avoid moving them around the frying pan or turning them too often; ideally, turn them just once.
Top Tip:
When you are shaping the rissoles, if you find that the mixture is sticking to your hands, it will help to dampen your hands with water.
Serving Suggestions:
These quickly and easily made Chicken Rissoles with Zucchini and Feta are certain to become a regular addition to your meal planning. There are so many ways to enjoy them. Some suggestions are:
- You can serve them hot or cold, with salad or vegetables, such as my Mediterranean Roasted Vegetables.
- Serve alongside pasta, such as our Roasted Cherry Tomato Pasta.
- Add them to a burger bun.
- Tuck them in a lettuce wrap.
- Serve with an egg for a substantial breakfast.
- Make smaller risoles and serve as an appetiser with a dipping sauce, such as our Sweet Chilli Sauce.
- They are delicious cold - perfect to pack in lunch boxes or use in a sandwich with mayo or relish.
You will find these versatile Chicken Rissoles a welcome addition to your meal plans. They are quick, easy, and family-friendly - so good!
Alex xx
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Chicken Rissoles with Zucchini, Spinach and Feta
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
Chicken Rissoles:
- 500 g (1.1 lb) ground chicken mince See Note 1
- 1 clove garlic - minced
- 1 medium brown/yellow onion - finely chopped
- 1 medium zucchini - grated
- 1 cup baby spinach - packed, finely chopped
- 200 g (7 oz) feta cheese - crumbled
- 1 teaspoon dried oregano
- 1 large egg - lightly beaten
- ⅔ cup (70 g) panko breadcrumbs
- 1 teaspoon sea salt See Note 2
- ½ teaspoon freshly ground black pepper
For Cooking:
- 2-4 tablespoon extra virgin olive oil - more if needed See Notes 3 and 4
Instructions
- Line a sheet pan with non-stick baking paper to place the shaped rissoles on.
- Add the chicken, vegetables and seasonings (except for the feta) to a large bowl, and mix well to combine.
- Once combined, crumble in the feta and gently mix it in - I prefer to do it this way so it doesn't completely break up.
- Divide the chicken mixture into 15 rissoles (approx. ¼ cup each), and carefully shape into patties about 1 ½ cm (½ inch) thick. I use slightly damp hands to prevent the mixture from sticking.
- Heat the olive oil in a large frying pan over medium-high heat, and gently add the rissoles.To avoid crowding the pan, and to make it easier to turn them, I cook four at a time.Cook for 3-4 minutes on each side, or until golden brown and cooked through.
- Remove from the frying pan, put on a plate and cover with foil to keep them warm while you cook the rest.Repeat with the remaining rissoles, adding more oil to the frying pan if necessary.
Notes
- Ground chicken mince: my preference is for chicken breast mince.
- Seasoning: adjust the seasoning to your liking - we recommend using freshly ground black pepper and sea salt flakes for the best flavour. A little red chilli pepper flakes are also a delicious addition if you like the heat. To test that the seasoning is to your liking, cook a little of the mixture separately before shaping the rissoles.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Olive oil: add more olive oil if necessary to cook the second batch of rissoles.
- Storage: store cooked Chicken Rissoles in an airtight container in the fridge for up to 3 days. If you have some uncooked, use them the next day.
- Freezing: store the uncooked Chicken Rissoles in the freezer in an airtight freezer-safe container for up to 3 months. Defrost them in the fridge before cooking.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Kirsty Morton says
Thanks so much for the recipe: tasted absolutely amazing however, I think I did something wrong, could get them to stay in shape and, they looked like sexy scrambled eggs 🤣🤣 Everyone ate it and enjoyed.
Alexandra Cook says
Hello Kirsty,
Thanks for your comment and I am so happy you enjoyed the taste 🙂
Definitely sounds like something went wrong, so wondering if you changed any quantities or ingredients at all?
Did you leave the patties to cook for a few minutes on the one side before trying to flip? Flipping them too early can make them fall apart, if they haven't had a chance to "seal" properly on the one side.
Let me know and happy to help! Alex xo
Ali Dymond says
I made these today and they are absolutely delicious. The other half doesn't eat feta and yet he still enjoyed them. I have frozen most of them and going to add to a salad for work lunches. Thanks for another great recipe Alex
Alexandra Cook says
Hi Ali!
Thank you so much for making this recipe, and I am so happy you both enjoyed it 🙂
They are so perfect for meal prep and work lunches - great idea!
Alex xo
silvia says
They were so yummy that I immediately made a second batch to put on my freezer for a fast dinner when I don't have time to cook. I loved the feta in them.
Alexandra Cook says
Thanks, Silvia!
They are so good to have on hand! Alex xo
Angie says
The Rissoles are very delicious eaten hot or cold. They are soo full of flavour and have now become my family's most favorite rissoles !!
Alexandra Cook says
Hi Angie,
Thank you so much! I am so pleased to hear that you enjoyed this recipe, and appreciate you taking the time to comment.
Thrilled that they are now your family's favourite 🙂 Alex xo