Chicken Rissoles with Zucchini, Spinach and Feta

These Chicken Rissoles with Zucchini, 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.

You will love these Chicken Rissoles because:

• 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.

Ingredients in this recipe:

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. 

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.

Tips for success and FAQs:

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

These Chicken Rissoles with Zucchini, 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.

5 from 3 votes

Print Pin Review

Course: Dinner, Lunch, Main Course

Cuisine: International

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 15 rissoles

Calories: 121kcal

Author: Alexandra Cook – It’s Not Complicated Recipes

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
• ▢ sea salt and freshly ground black pepper – to taste See Note 2

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

1. Ground chicken mince: my preference is for chicken breast mince.
2. 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.
3. Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
4. Olive oil: add more olive oil if necessary to cook the second batch of rissoles.
5. 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.
6. 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.

Made this recipe? We’d be so grateful if you could leave a comment and rating at the bottom of the page!

Nutrition Estimate:

Calories: 121kcal | Carbohydrates: 4g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 53mg | Sodium: 199mg | Potassium: 251mg | Fiber: 0.5g | Sugar: 1g | Calcium: 83mg | Iron: 1mg

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.