Back in the days when family gatherings were a regular affair on our farm, rissoles were a staple that everyone looked forward to. They were easy to make, satisfying, and a crowd-pleaser. This low carb version of chicken rissoles is a nod to the health-conscious days we live in, without sacrificing the warmth and comfort of traditional Midwestern cooking. With just a few tweaks, we’ve brought this classic dish into the present, making it a wholesome option for those wanting to cut back on carbs while still enjoying hearty flavors.
These chicken rissoles pair wonderfully with a side of crisp green beans or a refreshing cucumber salad to keep the meal light and vibrant. For a more comforting plate, consider serving them with some creamy cauliflower mash or roasted Brussels sprouts. A squeeze of lemon over the top can add a delightful zing that complements the savory notes beautifully.
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Low Carb Chicken Rissoles
Servings: 4
Ingredients
1 lb ground chicken
1/2 cup almond flour
1/4 cup grated Parmesan cheese
1 egg
1/4 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
Salt and pepper to taste
1 tablespoon olive oil
1/2 cup almond flour
1/4 cup grated Parmesan cheese
1 egg
1/4 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
Salt and pepper to taste
1 tablespoon olive oil
Directions
In a large bowl, combine the ground chicken, almond flour, Parmesan, egg, onion, garlic, parsley, oregano, salt, and pepper. Mix until well blended.
Shape the mixture into small patties, about the size of your palm.
Heat olive oil in a skillet over medium heat.
Cook the rissoles in batches, about 4-5 minutes on each side or until golden brown and cooked through.
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Remove from skillet and drain on a paper towel if needed. Serve warm.
Variations & Tips
For a spicy kick, add a pinch of red pepper flakes or some finely chopped jalapeños to the mix. If you’re not avoiding dairy, try stuffing the rissoles with a small cube of mozzarella for a gooey center. You can also swap the ground chicken for turkey or beef, depending on what you have on hand. For added depth of flavor, consider adding a teaspoon of Worcestershire sauce.