Cheesy Chicken Rissoles

This spin on grandma's classic rissoles is a family favourite and a great way to get some extra veggies into the mix. Made with lean chicken mince, grated vegetables and plenty of flavour, these cheesy chicken rissoles are soft, juicy and perfect for the whole family to enjoy together.

They're easy to batch cook, freeze well, and work for lunch, dinner or even packed into lunch boxes for older kids. For babies starting solids, they're a lovely soft finger food once textures are progressing beyond purées.

“These were devoured in our house. Will definitely be making again.” – Sal (Baby Mumma)

Quick Recipe Snapshot

Prep time: 10 minutes
Cook time: 20–25 minutes
Makes: 12–14 rissoles
Freezer friendly: Yes
Texture: Soft finger food

Age & Texture Guidance

We would generally feel comfortable offering these to babies from around 7–8 months, once they are confidently managing soft finger foods. As always, this is a guide only — offer based on your baby's individual feeding skills and development.

7–9 months: Offer soft pieces or mash slightly if needed.
9–12 months: Serve as small soft rissole pieces for self-feeding.
12 months+: Serve whole rissoles or sliced.

Allergens Present

• Egg
• Wheat / gluten (breadcrumbs)
• Dairy (mozzarella)
• Tree nuts (ground nuts in crumb)

Always introduce allergens individually before offering mixed foods.

Allergen Substitutions

• Swap the breadcrumbs for gluten-free breadcrumbs
• Use a dairy-free cheese in place of mozzarella
• Simply leave out the ground nuts — they're optional

Why We Love This Recipe

• Great way to add veggies to a family meal
• Soft texture suitable for progressing textures
• Freezer friendly for easy meals
• Protein rich and filling
• Family-friendly — same meal for everyone