Recipe: Lemon Chicken & Parmesan Rissoles

Lunch boxes can get a little boring for me so I’m always after quick and tasty protein to add to my salad.  These rissoles have a delight zesty zing which is delicious served with a garden or greek salad.  Whilst these are great in the lunchbox they are always welcome on my dinner table as well.  If you’re after a bit of zing midweek or something different in then give these a try.



Recipe: Chicken, Lemon & Parmesan Rissoles



  • 500g chicken mince
  • 1 egg, lightly beaten
  • 2 garlic cloves, crushed
  • 1/2 cup fresh breadcrumbs
  • 1 tablespoon basil, chopped
  • 1 teaspoon lemon rind, finely grated ( I zested a whole lemon for added zing)
  • 1/3 cup parmesan cheese
  • 1/4 cup plain flour
  • Olive oil for frying



  1. Preheat oven to 180C and line a baking tray with baking paper
  2. Combine mince, egg, garlic, breadcrumbs, lemon & parmesan cheese in a medium bowl and make rissoles.
  3. Place flour on a plate and coat the rissoles after you have rolled them.  Place on a clean plate, cover with glad wrap and refrigerate for 20 minutes
  4. Heat oil in a medium frying pan over a medium heat.  Cook rissoles in batches, for one to two minutes or until browned.
  5. Place browned rissoles on the baking tray and bake for 8-10 minutes or until cooked through.

Happy cooking!


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