Description
These Baked Chicken Rissoles are a flavorful and healthy twist on a classic favorite, featuring minced chicken mixed with fresh herbs, garlic, and spices, then coated in a crispy parmesan-panko crust. Baked until golden and juicy, they’re perfect served with mashed potatoes and a creamy garlic cucumber salad for a comforting meal that’s both simple and delicious.
Ingredients
Scale
Rissoles
- Olive oil spray
- 500 g (1 lb) minced (ground) chicken (can be substituted with turkey mince 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 (not dairy-free)
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 prevent sticking.
- Prepare the coating: In a shallow bowl, combine the sweet paprika, ¾ cup panko breadcrumbs, freshly grated parmesan, sea salt flakes, and cracked black pepper. Set this mixture aside for coating the rissoles.
- Prepare the rissole mixture: In a large bowl, place the minced chicken, grated onion, freshly minced garlic, chopped parsley, â…“ cup panko breadcrumbs, egg, chicken stock powder, and a good seasoning of freshly cracked black pepper. Use clean hands to mix everything thoroughly until well combined.
- Form the rissoles: Take about ¼ cup of the meat mixture at a time and toss it into the coating mixture. Shape it into a neat oval rissole. Because the mixture is quite wet and sticky, wetting your hands or wearing gloves will make this easier. Place each shaped rissole on the prepared baking tray and repeat until you have formed 12 rissoles. Generously spray the tops with olive oil spray.
- Bake: Place the tray in the preheated oven and bake the rissoles for 18 to 20 minutes, or until they are golden brown and cooked through. Halfway through baking, turn the rissoles over and spray with more olive oil spray to aid browning and crispiness.
- Serve: Serve the baked chicken rissoles hot with lemon wedges (if using), extra chopped parsley, freezer-friendly mashed potatoes, and a creamy garlic cucumber salad or your favorite sides for a complete and satisfying meal.
Notes
- For an air fryer method, preheat the air fryer and cook the rissoles at 200°C (400°F) for about 12-15 minutes, turning halfway through and spraying with olive oil for crispiness.
- These rissoles freeze well; freeze before baking and cook from frozen, adding an extra few minutes to the cooking time.
- You can substitute the chicken mince with turkey or pork mince if preferred.
- Use wet hands or gloves when forming the rissoles to manage the sticky mixture easily.
- Ensure rissoles are cooked through by checking internal temperature reaches 75°C (165°F).
