Introduction
Air Fryer Chicken Rissoles are juicy, flavourful patties made from ground chicken, herbs/seasonings, and often vegetables, shaped into cakes or balls then cooked in the air fryer to get a golden-crisp exterior with a tender centre. Using an air fryer provides the crispy texture of frying but with significantly less oil and mess.
They make an excellent week-night meal, snack, or even a meal-prep option, offering comfort food appeal with modern convenience.
Origin and Cultural Significance
The term “rissole” comes from the French verb rissoler meaning “to brown” or “to fry”, and by extension the Latin russeolus meaning “reddish-brown”.
Rissoles in Europe historically have included minced meat or fish coated in breadcrumbs and fried.
In places like Australia and New Zealand, rissoles are a family staple—often made from minced meat with onions, herbs, breadcrumbs—serving as an economical yet comforting dish.
The chicken version is a lighter adaptation: instead of beef or lamb, ground chicken makes the dish leaner.
By cooking them in the air fryer, we bring that older tradition into a modern cooking method. The dish reflects a bridging of comfort‐food heritage with healthier, efficient techniques.
Ingredients (Serves approx. 4–6, about 8–10 rissoles)
- Ground (minced) chicken: 500 g (≈1.1 lb)
- Breadcrumbs (plain or panko): ½ cup (≈ 50-60 g)
- Egg: 1 large (to bind)
- Onion, finely chopped or grated: 1 small/medium
- Garlic, minced: 1–2 cloves
- Fresh parsley or other herb, chopped: 2 Tbsp (≈ ¼ cup)
- Salt: ~½ tsp (adjust to taste)
- Black pepper: ~¼ tsp
- Olive oil spray or light brushing of oil (for air fryer crisping)
- Optional: 1 small zucchini or carrot, grated and squeezed of excess moisture (to add veg and moisture)
Optional Additions
- Grated Parmesan cheese (adds flavour and helps binding)
- Herbs: thyme, oregano, chives, basil for flavour variation.
- Spices: paprika, smoked paprika, cumin, chilli flakes for a little heat.
- Vegetables: diced bell pepper, shredded carrot, sweetcorn for extra texture and nutrients.
- Coating: For extra crunch you could roll in extra breadcrumbs or panko just before air-frying.
- Serve in burger buns, wraps, with salad, or dipping sauces (mustard, aioli, yoghurt-herb) to enhance the meal.
Tips for Success
- Don’t over-mix the meat mixture: Over-working can lead to dense, tough rissoles. A gentle mix just until combined is best.
- Chill them: After forming the patties, refrigerate for about 15-30 minutes to help them hold their shape during cooking.
- Preheat the air fryer: Helps ensure even cooking and crisping. Typical suggested temp is 180 °C (≈ 350 °F) or sometimes up to ~200 °C (≈ 400 °F).
- Do not overcrowd the basket: Air needs to circulate around each rissole for best crisping; cook in batches if necessary.
- Use light oil spray on the rissoles (and optionally the basket) so they crisp well without excessive oil.
- Check internal temperature: Ground chicken should reach at least 75 °C (165 °F) inside to ensure safe cooking. Some recipes note until cooked through/golden.
- Let rest for a minute after cooking so juices redistribute and they firm slightly before serving.
Instructions
- Preheat your air fryer to ~180 °C / 356-360 °F for about 3-5 minutes.
- In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, chopped onion, minced garlic, chopped parsley (and optional grated zucchini/carrot). Season with salt and pepper. Mix until just combined.
- Shape the mixture into 8-10 equal patties (rissoles) about 1-1½ cm thick (or balls then flatten slightly). If using zucchini/carrot, squeeze out excess moisture before adding.
- Place the patties on a tray and chill in the fridge for ~15-30 minutes if possible (this step helps them hold shape).
- Lightly spray or brush both sides of each patty with olive oil (or use oil spray). Also lightly oil the air fryer basket.
- Place the rissoles in the air fryer basket in a single layer (do not overcrowd).
- Cook for ~10 minutes, then flip each rissole and cook for an additional ~5-8 minutes (or until golden brown and internal temperature reaches ~75 °C/165 °F)
- Once cooked, remove and let rest briefly (1-2 minutes). Serve hot with your choice of sides or dipping sauce.
Description
The finished Air Fryer Chicken Rissoles should have a crisp, golden-brown outer crust and a moist, flavourful interior. The ground chicken base makes them lighter than many classic meat rissoles, while the herb/veg mixture adds freshness and texture. You’ll get savoury juiciness with each bite, a bit of herbaceous brightness, and that satisfying “fried” crisp without the excessive oil. Serve them as a main dish, in a burger bun, or alongside salad/vegetables.
Nutritional Information (Approximate, per rissole)
Based on a typical recipe of ~10 rissoles from 500 g ground chicken + breadcrumbs + egg + veggies etc.
- Calories: ~150-180 kcal per rissole (varies with size and added veggies)
- Protein: ~16–22 g
- Fat: ~6–9 g (depending on chicken lean‐ness and oil used)
- Carbohydrates: ~5–8 g (from breadcrumbs + any added veg)
- Fiber: ~1–2 g
- Sodium: ~200-350 mg (varies with seasoning)
- Saturated fat: ~1.5–4 g
These figures are estimates; for accuracy check specific ingredient brands.
Conclusion
Air Fryer Chicken Rissoles are a wonderful fusion of traditional comfort food (the rissole concept) with modern cooking methods and health-conscious tweaks (lean chicken + air-fryer crisping). They’re versatile, family-friendly, economical, and satisfyingly crispy without deep-frying. Whether you use them as a quick dinner, meal-prep batches, or party snacks, they deliver on flavour and texture.
Recommendation
Serve the rissoles with:
- A simple green salad or steamed vegetables for a balanced plate
- Mashed potatoes, roasted vegetables or rice for a heartier meal
- In burger buns or wraps with lettuce, tomato, and a light yoghurt or mustard sauce
- With dipping sauces such as honey-mustard, aioli, sriracha mayo or tzatziki for extra fun
For sides in your region: you might enjoy pairing them with roasted sweet potato wedges or a fresh cucumber-tomato salad to accent the crispness of the rissoles.
Embracing Healthful Indulgence
Even though these are indulgent in texture and flavour, you can lean into health-smart choices:
- Use lean ground chicken (or ground turkey) to reduce saturated fat.
- Use whole‐grain or seasoned breadcrumbs with added flax or oat bits for extra fibre.
- Bulk up the mixture with grated veggies (zucchini, carrot) to add vitamins, moisture and reduce calorie density.
- Use cooking spray rather than heavy oil in the air fryer to keep crisping with minimal oil.
- Serve with plenty of vegetables or salad and moderate starchy sides to keep the plate balanced.
- Portion control: even though they’re tempting, aim for 1-2 rissoles per person with filling sides for balance.