Chicken and Pine Nut Rissoles

chicken rissoles

Adding pine nuts to tasty rissoles gives this classic recipe a gourmet twist. While you’re at it, why not try serving them up with a nice chutney or sweet and sour sauce? This recipe works best with a food processor, but your hands and a kitchen knife should work just as well.

Serves: 4-6
Time: 1 hour

Read: Betty’s rissoles


    • 80g (half cup) pine nuts
    • 1 large onion, finely chopped
    • 1 garlic clove, crushed
    • 1/4 cup coriander, finely chopped
    • 2 teaspoon ground cumin
    • 1/2 teaspoon cayenne pepper
    • two eggs, lightly beaten
    • 750g lean chicken mince
    • 1 cup fresh breadcrumbs
    • olive oil

Read: Chicken and Apple Meatballs


Process pine nuts, onions, garlic, coriander, cumin, cayenne pepper and eggs until combined.

Add chicken and process briefly until combined. Using damp hands, shape mixture into rissoles and roll them in breadcrumbs to coat.

Place on a tray and refrigerate for 30 minutes.

Heat enough oil to cover the base of a heavy frypan (cast iron is best), and shallow-fry rissoles over medium heat until cooked through. Serve with sauce of your choice.

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