Mini Chicken and Vegetable Rissoles

Of course you can make these normal size but I like to make my chicken and vegetable rissoles mini size so they are easy for the kids to eat.  I did however make larger sized ones for the adults to eat otherwise I may of ate too many little ones.  You don’t require any egg either as the chicken mince is high in protein so it easily binds.  Try gluten free crumbs for a gluten free option as well.

These rissoles are a great way in boost your families vegetable intake with minimal fuss.  Served with a side salad and chips or cheesy pasta is what the boys had.

For the cheesy pasta I simply sprinkled on grated cheddar and parmesan cheese to cooked penne pasta and then placed it under the grill until it melted – easy.


500gm Chicken Mince

1 Small Carrot, grated

1 Small Zucchini, grated

1 Tbs Dijon mustard

Salt and pepper to taste

1 Cup Breadcrumbs, for coating

Olive Oil, for cooking


1. Simply place the mince, carrot, zucchini, mustard and salt and pepper into a large bowl.  Using your hands work the mixture together for a minute or two.  Alternatively use a food processor to combine.

2. Place the breadcrumbs onto a plate.  Take tablespoon sized amounts of the mixture and roll into balls and then coat in the breadcrumbs.  Continue until all the mixture is rolled and coated.

3. Place a thin layer of the oil into a large non-stick frypan over a medium high heat.  Add the rissoles and cook until browned on both sides (making sure to turn every so often) and bounce back when touched.  Transfer to paper towels.

Serve with chips and salad or cheesy pasta.

Store in an airtight container in the fridge for up to 3 days.

Makes approx 24

Freezer friendly: place the cooked rissoles into an a freezer safe air tight container and freeze for up to 3 months.

Alternatively the uncooked rissoles can be frozen for up to three months as per above.  When ready to cook simply remove from the freezer and allow to defrost in the fridge before cooking.

mini chicken & vegetable rissoles

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7 Responses to Mini Chicken and Vegetable Rissoles

  1. Penny May 5, 2016 at 8:35 pm #

    So easy and delicious. Thanks again for your wonderful recipes.

    • Amanda May 9, 2016 at 7:50 am #

      So glad you enjoyed them Penny.

  2. Kim February 6, 2017 at 3:56 pm #

    Massive hit! These were delicious and the kids have smashed them. Thank you for another fab recipe ?

  3. Susan March 16, 2017 at 9:45 pm #

    This recipe was a huge hit with my 4 year old, 11 month old and both my husband and I! Completely delicious and so easy (a lot of the prep was done with a baby on my hip).

    • Amanda March 20, 2017 at 9:03 am #

      So glad to hear Susan.

  4. Emma Smallbone May 17, 2018 at 6:38 am #

    Made these last night after seeing them on your Insta Stories. Very easy made in my Bellini. I lived them with some sweet chilli sauce, the kids kinda ate them but that is a win for me. They’ll feature in toasted sandwiches today with some grated cheese. Thanks for the easy, tasty recipe.

    • Amanda May 21, 2018 at 9:30 am #

      SO glad to hear 🙂

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