There is something incredibly comforting about the Baked Chicken Rissoles with Lemon, Mashed Potatoes, and Garlic Cucumber Salad Recipe that just hits the spot every time. These golden, tender chicken rissoles are perfectly seasoned and baked to crispy perfection while pairing beautifully with creamy mashed potatoes and the refreshing zing of a garlicky cucumber salad. It’s a meal that balances warmth, freshness, and vibrant flavors effortlessly, making it an absolute must-try for a weeknight dinner or when you want to impress friends with something homemade yet uncomplicated.
Ingredients You’ll Need
This recipe is all about using simple, everyday ingredients that come together to make something truly special. Each item contributes to the overall flavor, texture, or color, creating a harmonious and inviting dish you’ll want to make again and again.
- Olive oil spray: For a light, crispy finish on your rissoles without extra grease.
- 500 g (1 lb) minced chicken: The lean protein base, tender and flavorful, can be swapped for turkey or pork.
- 1 small onion, grated: Adds moisture and a natural sweetness.
- 1 tsp freshly minced garlic: Infuses the rissoles with aromatic depth.
- 1 tbsp chopped fresh flat-leaf parsley: For a fresh, herby note with a pop of green color.
- â…“ cup (20 g) panko breadcrumbs: Helps bind the mixture while keeping it light.
- 1 egg: Acts as a gentle binder ensuring the rissoles hold their shape.
- 1 tsp chicken stock powder (bouillon): Boosts umami and overall savory flavor.
- Freshly cracked black pepper: Adds a subtle heat and complexity.
- 1 tsp sweet paprika: Gives a mild smoky flavor and beautiful color.
- ¾ cup (40 g) panko breadcrumbs: For coating crispiness on the outside.
- â…“ cup (35 g) freshly grated parmesan: Introduces a nutty, salty crust.
- ¼ tsp sea salt flakes: To season your coating perfectly.
- ¼ tsp freshly cracked black pepper: Enhances the coating’s flavor balance.
- Lemon wedges (optional): Brightens the dish with citrusy freshness.
- Freezer-friendly mashed potatoes: Creamy and smooth comfort food to accompany the rissoles.
- Creamy Garlic Cucumber Salad: A crisp, garlicky side that complements and lightens the meal.
How to Make Baked Chicken Rissoles with Lemon, Mashed Potatoes, and Garlic Cucumber Salad Recipe
Step 1: Preheat the Oven
Begin by heating your oven to 220°C (425°F), or 200°C (400°F) if using a fan-forced setting. It’s important to have everything ready because these rissoles cook quickly and you want that golden crust. Lightly spray a metal baking tray with olive oil spray to prevent sticking and help achieve a crisp exterior.
Step 2: Prepare the Coating
In a shallow bowl, combine the panko breadcrumbs, parmesan, sea salt flakes, black pepper, and sweet paprika. This mixture will give the rissoles a deliciously crispy and flavorful crust that contrasts perfectly with the juicy chicken inside.
Step 3: Make the Rissole Mixture
In a large bowl, place the minced chicken, grated onion, freshly minced garlic, chopped parsley, the smaller portion of panko breadcrumbs, egg, chicken stock powder, and a touch of freshly cracked black pepper. Use your clean hands to mix everything together thoroughly. The mixture will be moist and pliable, the perfect texture to ensure tender rissoles once baked.
Step 4: Form the Rissoles
Take about ¼ cup of the chicken mixture at a time and gently toss it into the coating bowl. To avoid sticky hands, keep them wet or wear gloves. Shape each portion into a neat oval rissole and place it on the prepared baking tray. Repeat until you’ve formed 12 rissoles. Once shaped, spray them generously with olive oil spray to encourage even browning.
Step 5: Bake to Perfection
Pop the tray in the oven and bake for 18 to 20 minutes. Halfway through cooking, turn each rissole and spray again with oil to maintain a crisp crust on all sides. The rissoles should be a gorgeous golden brown and cooked through internally. This method ensures a healthier dish while delivering irresistible texture and flavor.
Step 6: Serve Your Creation
Serve the rissoles hot with a wedge of fresh lemon for a fantastic citrus kick, alongside your creamy mashed potatoes and the bright, tangy garlic cucumber salad. This trio brings an unbeatable balance of hearty, fresh, and zesty that everyone will love.
How to Serve Baked Chicken Rissoles with Lemon, Mashed Potatoes, and Garlic Cucumber Salad Recipe
Garnishes
A sprinkle of chopped fresh parsley over the rissoles not only brightens the look but adds fresh herbaceous notes that elevate each bite. Lemon wedges are wonderful for guests who enjoy a tangy finish that cuts through the richness.
Side Dishes
While mashed potatoes and garlic cucumber salad are the perfect traditional sides here, feel free to get creative—consider roasted seasonal vegetables or a light, crisp garden salad if you want even more freshness on the plate.
Creative Ways to Present
For a casual family meal, pile the rissoles on a rustic wooden board with bowls of mashed potatoes and cucumber salad on the side. For a dinner party, plate each portion neatly with a drizzle of olive oil on the potatoes and a small mint leaf on the salad for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Any leftover Baked Chicken Rissoles with Lemon, Mashed Potatoes, and Garlic Cucumber Salad Recipe store wonderfully in an airtight container in the refrigerator for up to three days. Keep the salad separate to maintain its crispness.
Freezing
You can freeze the cooked rissoles on a baking tray until firm, then transfer to a freezer-safe bag or container. They will keep well for up to two months. Just defrost overnight in the fridge before reheating.
Reheating
For the best experience, reheat the rissoles in the oven at 180°C (350°F) for about 10-12 minutes to restore their crunchy coating. Avoid the microwave, as it tends to soften the crust. Warm mashed potatoes gently on the stove or microwave, and add fresh garlic cucumber salad right before serving for freshness.
FAQs
Can I use turkey mince instead of chicken?
Absolutely! Turkey mince is a great alternative and will yield similarly delicious results with just a slightly different flavor profile. Pork mince also works well if you prefer a richer taste.
Is it okay to bake the rissoles instead of frying?
Yes, baking is the preferred method here for a healthier dish with less mess but the same crispy coating and juicy interior. Just make sure to spray the rissoles well with oil for the best texture.
How do I keep the chicken mixture from being too sticky?
Wet or gloved hands are the secret to shaping rissoles without mess. If the mixture feels too wet, you can add a little more breadcrumbs, but be careful not to dry it out.
Can I make this recipe dairy-free?
You can omit the parmesan or use a dairy-free cheese alternative in the coating if you need a dairy-free option. The creamy garlic cucumber salad, however, contains dairy, so you might want to swap it for a vinaigrette-based cucumber salad.
What should I serve if I do not have mashed potatoes?
Roasted sweet potatoes, cauliflower mash, or even fluffy rice are excellent alternatives that pair wonderfully with the rissoles and salad.
Final Thoughts
If you’re looking for a meal that’s inviting, packed with flavor, and hits all the comfort-food notes, I cannot recommend the Baked Chicken Rissoles with Lemon, Mashed Potatoes, and Garlic Cucumber Salad Recipe enough. It’s one of those dishes that feels special yet is super approachable to make. So grab your ingredients, get baking, and enjoy the wonderful smiles it’s sure to bring around your table.
Print
Baked Chicken Rissoles with Lemon, Mashed Potatoes, and Garlic Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 rissoles (4 servings)
- Category: Main Dish
- Method: Baking
- Cuisine: Australian
Description
These baked chicken rissoles are a flavorful, crispy, and healthy alternative to traditional fried rissoles. Made with minced chicken, fresh herbs, and a seasoned panko breadcrumb coating, they are baked to golden perfection and served with optional lemon wedges, creamy garlic cucumber salad, and freezer-friendly mashed potatoes. Perfect as a hearty main dish for a family meal.
Ingredients
Rissoles
- Olive oil spray
- 500 g (1 lb) minced chicken (can substitute with turkey or pork mince)
- 1 small onion, grated
- 1 tsp freshly minced garlic
- 1 tbsp chopped fresh flat-leaf parsley, plus extra to serve
- â…“ cup (20 g) panko breadcrumbs
- 1 egg
- 1 tsp chicken stock powder (bouillon)
- Freshly cracked black pepper, to season
Coating
- 1 tsp sweet paprika
- ¾ cup (40 g) panko breadcrumbs
- â…“ cup (35 g) freshly grated parmesan
- ¼ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
To Serve
- Lemon wedges (optional)
- Freezer-friendly mashed potatoes
- Creamy Garlic Cucumber Salad (contains dairy)
Instructions
- Preheat the oven. Preheat your oven to 220°C (425°F) or 200°C (400°F) if using a fan-forced oven. Lightly spray a metal baking tray with olive oil spray to prepare for the rissoles.
- Prepare the coating mixture. Combine the sweet paprika, panko breadcrumbs, freshly grated parmesan, sea salt flakes, and freshly cracked black pepper in a shallow bowl. Set aside this flavorful coating mixture.
- Prepare the rissole mixture. In a separate large bowl, place the minced chicken, grated onion, minced garlic, chopped parsley, â…“ cup panko breadcrumbs, egg, chicken stock powder, and freshly cracked black pepper. Mix thoroughly with clean hands until all ingredients are evenly combined.
- Form the rissoles. Using about ¼ cup of the chicken mixture at a time, toss it into the prepared coating. Shape the coated mixture into oval-shaped rissoles. Because the mixture is moist and sticky, it’s easiest to do this with wet hands or while wearing gloves. Place each formed rissole onto the prepared baking tray. Repeat until all mixture and coating are used, making approximately 12 rissoles. Generously spray the tops with olive oil.
- Bake the rissoles. Place the tray in the preheated oven and bake for 18 to 20 minutes, turning the rissoles halfway through cooking. When you turn them, spray again with olive oil to help them brown evenly. They should be golden brown and cooked through when done.
- Serve. Serve the baked chicken rissoles warm with optional lemon wedges and a sprinkle of extra fresh parsley. Enjoy alongside freezer-friendly mashed potatoes and creamy garlic cucumber salad for a complete meal.
Notes
- You can substitute minced chicken with turkey or pork mince based on preference.
- Forming rissoles is easier when your hands are wet or if you wear disposable gloves because the mixture is sticky.
- If preferred, these rissoles can be cooked in an air fryer as an alternative to baking (see original recipe note for air fryer method).
- The creamy garlic cucumber salad served on the side contains dairy, so it is not dairy-free.
