The rissoles are very tasty, and are particularly nice with plenty of tomato ketchup. Heat 1 Tbsp of the oil in a large non-stick frying pan over medium heat (the same pan can be used for frying the rissoles). When the oil is hot, add the onion and zucchini. Cook, stirring occasionally, until the vegetables have softened (about 10 minutes).
I often do a mix of the two to keep everyone happy. Step one: Grate zucchini and carrot, place in a bowl with the oats, garlic powder, onion flakes and oregano (you can add salt and pepper at this stage too, I skip salt so that I can give these rissoles to my young baby, but for an older family you may want to add a little for seasoning.
By using lean, minced chicken and vegetables to create my rissoles, it is actually possible to enjoy a bistro-style sandwich at home. Furthermore, the chicken rissoles are cooked in the oven rather than fried in a pan, bringing the fat content down even further.
These rissoles are surprisingly quick and easy to prepare, so there is absolutely no need for takeaways! These chicken rissoles don’t require any breadcrumbs. The one thing you need to take care of is that the mixture is not too wet when you start to form the patties.