Easy and Delicious Chicken Rissoles with Homemade Pea Mash

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You’ll love these tasty chicken rissoles if you’re looking for a quick, easy, healthy, and kid-friendly dinner recipe. They’re packed with fresh parsley, garlic, lemon zest, and a hint of chilli for a summery refreshing flavour. And the best part is, you can whip them up in under 30 minutes!

Chicken rissoles are a classic Australian dish that can be served with a variety of side dishes. In this recipe, I’m pairing them with herby mashed peas, oven-roasted potato wedges, and a handful of salad greens for a balanced and satisfying mid-week meal. But you can also try them with sweet potato mash, sweet potato fries, steamed green beans, brown rice or a medley of roasted root veggies. 

One of the things I love about chicken rissoles is how adaptable they are. You can use whatever herbs and spices you have on hand, or experiment with different flavour combinations. For example, you could make them with oregano, mint, garlic, and ​olives for a Greek twist, or with Parmesan cheese and sun-dried tomatoes for an Italian flair. You can also sneak in some grated zucchini and carrots as hidden veggies for a fussy eater.

I prefer to use chicken breast mince for my rissoles, as it makes them lighter. You can ask your butcher to mince the chicken breasts or do it yourself with a food processor. I’m lucky enough to have a Thermomix, so I can mince the chicken breasts in seconds.

These chicken rissoles are perfect for summer, as they’re not too heavy and have a fresh and bright flavour. They’re also great for meal prep, as you can make them ahead and reheat them later. 

Seasoned Chicken Rissoles with Crispy Potato Wedges, Mashed Peas and Salad Greens

Total Time: 45 minutes 

Prep Time: 15 minutes  Servings: 4

Ingredients

Chicken Rissoles

• 500g chicken mince (made from chicken breast is best)
• 1 red onion, finely chopped
• 2 garlic cloves, minced (or 1 tsp garlic powder)
• Zest 1 lemon
• 1/4 tsp chilli
• 1 handful of parsley leaves, finely chopped (or herbs of your choice)
• 1/4 cup rolled oats
• 1 tsp unrefined sea salt
• 1 tsp black pepper
• Coconut oil for pan frying

Potato Wedges

• 800g potatoes, scrubbed and cut into wedges
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Pea Mash

• 400g green peas, frozen
• 1/3 cup natural yogurt
• 2 cloves of garlic, minced
• 2 tbsp mint, finely chopped
• Salt and pepper to taste

Serving

• 1/2 cup natural yogurt (for kiddos you may like to use tomato sauce or another favourite sauce)
• Handful of salad greens
• ½ lemon, cut into wedges

Instructions

Preheat the oven to 200°C. In a large mixing bowl, combine the ground chicken, chopped onions, minced garlic, chopped parsley, rolled oats, sea salt, and pepper. Mix well.

Heat the coconut oil in a large cast iron skillet over medium heat. Using two dessert spoons, drop mixture into pan and flatten a little.  Cook the chicken rissoles until golden brown on both sides, about 3-4 minutes per side. Alternatively, you can bake them in the oven at 200°C for 15-20 minutes, flipping halfway through.

Meanwhile, toss the potato wedges with extra virgin olive oil, salt, and pepper. Arrange them on a baking tray lined with parchment paper and bake for about 30 minutes, turning them halfway through, until crispy and golden.

In a small saucepan, boil the green peas in water with a pinch of bicarb soda (optional, but it keeps your pears a vibrant green) for 2-3 minutes. Drain the peas and mash them together with yogurt, minced garlic, chopped dill, salt, and pepper.

Serve the seasoned chicken rissoles with crispy potato wedges and pea mash. Garnish with lemon wedges and serve with additional yogurt on the side.

Tips and Variations

• For a gluten-free option, use gluten-free breadcrumbs instead of rolled oats.
• You can add your favourite herbs and spices to the chicken rissoles, such as thyme, basil or rosemary.  
• Leftover chicken rissoles can be stored in an airtight container in the refrigerator for up to two days.
• Experiment with different types of potatoes for the wedges, such as sweet potatoes or baby potatoes.

How to Store and Serve Chicken Rissoles

Fridge and Freezer Tips

• To store the chicken rissoles in the fridge, place them in an airtight container and keep them in the coldest part of the fridge. They will stay fresh for up to three days.
• To freeze the chicken rissoles, you have two options. You can either pre-cook them and freeze them in a freezer bag or freeze the raw chicken rissole mixture in a freezer bag. Either way, make sure to label the bag with the date and the contents.
• To reheat the chicken rissoles, you can either microwave them for a few minutes or bake them in the oven at 180°C for 10-15 minutes, until heated through.

Chicken Rissoles Serving Suggestions

• These chicken rissoles are great for kids’ lunchboxes as a quick snack.  You can also pack some guacamole or hummus for dipping, veggie sticks and some fresh fruit for a complete meal.
• You can also make a sandwich or a wrap with these chicken rissoles. Just chop them into thin slices and layer them with avocado, tomato, salad greens, and mayonnaise. Or, for a zesty twist, make a toasted chicken wrap with melted cheese, tomato, and rocket.
• If you have a baby who is doing baby-led weaning, you can shape the chicken rissoles into finger-like shapes. They’re soft enough for them to chew, and they’re a great way to introduce them to new flavours and textures – just be sure to omit the chilli.  

Why I Love These Chicken Rissoles

One of the things that I particularly love about this recipe is that it’s no fuss. A lot of rissole recipes involve having to use wet hands to roll them into balls ahead of time, which can be messy and time-consuming. But I love the rustic approach of spooning the mixture directly into the frying pan. It saves a bunch of time and steps, and it gives the rissoles a slightly shaggy shape that I find charming.  You won’t have perfectly uniform rissoles, but that’s part of the fun. They’re homemade after all.

I hope you enjoyed this recipe for easy chicken rissoles with herby pea mash and oven-roasted potato wedges. They have been one of my favourite summer meals, as they are a cinch to pull together, easy, healthy, and create a wonderfully balanced meal. You can use what you have on hand, and also tailor them to different members of your family easily enough. They’re a great example of the classic Australian rissole, with a fresh and zesty twist.  If you’re ready to make these lovely chicken rissoles, scroll down to the recipe card below and get cooking.