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
Scale
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.
