Chicken Rissoles with Zucchini, Spinach and Feta

Round dish of Chicken Rissoles, with some green beans and sweet potato wedges on the side.

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.

Course Dinner, Lunch, Main Course

Cuisine International

Prep Time 20

Cook Time 15

Total Time 35

Servings rissoles

Calories 121kcal

Author Alexandra Cook - It's Not Complicated Recipes

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