CHICKEN RISSOLES WITH TOMATO SALSA by allergy cooking my way


Dairy Free

Gluten & Grain Free

Low Disaccharide

Nut Free

Moist, but tasty, these chicken rissoles are delicious hot or cold.

They freeze well also.

Makes: 10-12 rissoles

Prep time: 10 mins

Cooking time: 10-15 mins


  • 500g chicken mince
  • 1/2 cup spring onions, chopped
  • 2 tsp garlic
  • 2 tsp grated ginger
  • 1/2 cup chia seeds
  • 1 egg
  • 1/2 tsp chilli (if tolerated as some disaccharides)
  • 1 tbsp coconut amines (from health stores)
  • 1 tsp tumeric
  • salt and pepper
  •  1 stick celery, finely chopped (or place in blender with zucchini)
  • 1 zucchini, grated
  • 1/2 cup coconut flour
  • 2 tbsp coconut oil
  • 1 can (440g) diced tomatoes
  • 1/2 cup spring onions, chopped
  • 1 tsp natvia
  • salt and black pepper


  • Mix all ingredients together in a bowl
  • Scoop tablespoons out and press into rissoles
  • Place all onto a board or plate.
  • Heat coconut oil in frying pan and fry rissoles for about 10 mins on each side, until brown and cooked through.
  • To make sauce:
  • Combine  diced tomatoes, spring onions, natvia and salt and pepper in frying pan and boil until slightly reduced, about 10-15 minutes, stirring frequently.
  • Spoon over rissoles once on serving plate.


I blend the zucchini and celery together before starting.

I don’t blend the chicken mince too much as the consistency is lost, so once vegetables are blended, mix the rest by hand.

These freeze very well, and are delicious hot or cold.

Be aware that chilli has disaccharides, so may need to be omitted for some who are very sensitive.


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