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Chicken and Apricot Rissoles

 Chicken and Apricot Rissoles


4 slices wholegrain bread

500g premium lean chicken mince

1/3 cup finely chopped chives

1/2 cup dried apricots, diced

1/3 cup plain flour

1/3 cup reduced fat mayonnaise

1 red capsicum, cubed

1 Lebanese cucumber, halved lengthways, sliced

100g mixed salad greens

Olive oil spray



  1. Tear bread into small pieces. Place in a food processor. Process for 30 seconds or until fine breadcrumbs form. Transfer to a large bowl.
  2. Add mince, 1/4 cup chives and the apricots. Mix well to combine. Using 1/3 cup mixture at a time, shape into eight 2cm-thick rissoles. Place flour on a plate. Coat rissoles in flour, shaking off excess. Place on a plate. Cover and refrigerate for 30 minutes, if time permits.
  3. Meanwhile, combine mayonnaise and remaining chives in a bowl. Cover and refrigerate. Place capsicum, cucumber and salad greens in a bowl. Toss to combine.
  4. Preheat a barbecue plate or chargrill on medium-low heat. Spray both sides of rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through. Serve rissoles with chive mayonnaise and salad.

Nutrients Per Serve

Energy 2267kJ
Total Fat 27.9g
Saturated Fat 5g
Protein 32.3g
Carbohydrate 37g
Fibre 7.1g
Sodium 361mg
Serves 4
Preparation Time 30 minutes
Cooking Time 15 minutes

Recipe and image reproduced with permission. © 2013 National Heart Foundation of Australia. For other healthier recipe ideas, visit or phone 1300 36 27 87.