Lemon chicken rissoles

What do you call this, darl? Rissoles.

  • 20 mins preparation
  • 5 mins cooking
  • Makes 8 Item
  • Print
Photography by Brett Stevens. Styling by Julz Beresford.
These zesty lemon chicken rissoles are full of flavour, take less than 30 minutes to make and are perfect for lunch or dinner.
Looking for more easy rissoles or chicken mince recipes?


Lemon chicken rissoles
  • 800 gram chicken mince
  • 2 clove garlic, finely chopped
  • 1 lemon, finely grated rind, juice
  • 1 egg
  • 1 cup (60g) stale breadcrumbs
  • 1 tablespoon ground cumin
  • 1/4 cup finely chopped mint leaves
  • salt, freshly ground black pepper, to taste
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup (140g) greek-style natural yoghurt
  • 1/4 (70g) thick mint sauce


Lemon chicken rissoles
  • 1
    In a large bowl, combine chicken mince, garlic, lemon zest, egg, breadcrumbs, cumin and mint leaves; season to taste.
  • 2
    Using clean, damp hands, thoroughly mix until well combined and sticky. Keeping hands damp, divide mixture into 8 rissoles.
  • 3
    Heat oil in a large non-stick frying pan over a medium-high heat; cook rissoles 4-5 minutes each side, or until golden brown and cooked through.
  • 4
    In a small bowl, combine yoghurt, mint sauce and 1 tablespoon lemon juice.
  • 5
    Serve rissoles with yoghurt dressing and a garden salad, if desired.

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