Chicken rissoles are a lovely change from the more traditional beef rissoles. This is an easy dish the whole family will enjoy that’s packed with French onion flavour, and the creamy sauce drizzled over the top is simply divine. Quick to make, you’ll have these chicken rissoles on the table in less than half an hour after walking in the door.
How to make French chicken rissoles: key tips
The rissole mixture will be quite soft, so using damp hands will help you to form the patties much easier, as the mixture won’t stick to your fingers. Use mashed potato that hasn’t been watered down with milk, or the mixture may be too sloppy.
When cooking your rissoles, don’t be tempted to increase the heat, as they’ll burn on the outside before they are fully cooked on the inside.
The sauce is a lovely mix of flavours. For a deliciously thick sauce, keep cooking it until it reduces and thickens.
Key ingredients in this French chicken rissoles recipe
Chicken mince is inexpensive and easily forms into rissoles, as it is quite moist. It’s also quite a neutral base for adding stronger flavours, such as the French onion soup mix in this recipe.
Al mashed potato helps to bind everything together and is a clever way to boost the veg in these rissoles.
Use pouring cream for the sauce as it will be better able to handle the heat without splitting.
Try some more of our favourite rissole recipes. These pork and apple rissoles look particularly yummy.
This recipe was originally submitted by Greer Worsley, recipe developer for Australia’s Best Recipes. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 500g chicken mince
- 1 cup mashed potato
- 1 carrot, grated
- 40g sachet Woolworths Soups Mix French Onion
- 1 tsp seeded mustard
- 1 tbsp flour
- 1 tbsp cream
- 1 tbsp oil
Method
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Step 1In a large bowl, combine chicken mince, mashed potato, carrot and 30g (3/4 sachet) of French onion soup mix. Using damp hands, form into 8 rissoles.
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Step 2In a small saucepan, whisk together remaining 10g French onion soup mix with 1 cup water, seeded mustard and flour. Bring to the boil, then reduce heat and simmer for 1-2 minutes until slightly thickened. Stir through cream.
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Step 3Heat oil in a nonstick frypan over medium heat. Cook rissoles for 3-4 minutes each side until cooked through. Keep warm in a low oven until ready to serve.
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Step 4Serve with a green salad and warm sauce on the side.
Recipe Notes
Turn these rissoles into fingerfood
Make these rissoles for your next gathering and serve them as warm fingerfood. When shaping the rissoles, make them bite-sized and then serve them on a platter alongside the sauce for dipping.
Can I make these French chicken rissoles ahead?
You can easily shape these rissoles and keep them on a plate covered in plastic wrap in the fridge for up to 3 days before cooking, if your chicken mince is still within its expiry date. Or you can cook them and keep them on a plate, covered, or in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
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