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Chicken Rissoles in a white dish
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Chicken Rissoles

Use leftover cooked chicken to make Chicken Rissoles for tea.
Prep Time15 mins
Cook Time20 mins
Course: Teatime
Cuisine: British
Servings: 4 generous servings
Author: [email protected] Cooks


  • 350 g cooked chicken
  • 120 g bread for breadcrumbs divided
  • 2 large eggs
  • 2 teaspoons 10ml lemon juice
  • ½  teaspoon 2.5ml salt
  • Freshly ground pepper
  • Oil for frying


Medium frying pan


  • Make the breadcrumbs by blitzing in a food processor. Put 80g into a bowl and 40g onto a large plate
  • Blitz the chicken in the processor until it's finely chopped/minced
  • Add 80g breadcrumbs, eggs, lemon juice, salt, and pepper and blitz briefly until all the ingredients are combined
  • The mixture will be quite stiff
  • Divide the mixture into 8 portions and roll each into a ball then flatten slightly
  • Press the rissoles into the remaining breadcrumbs on each side so that they are well coated
  • Heat a puddle of oil in your frying pan over MEDIUM-HIGH heat
  • You need enough oil to shallow fry - in 1 or 2 batches
  • Fry the rissoles for 8-10 minutes on each side until golden brown
  • Drain on kitchen paper
  • Serve hot or cold.


Everyday Cooks Tips:

  • You can deep-fry Chicken Rissoles if you prefer, e.g. in a deep fat fryer