Description
These baked chicken rissoles are a delicious, healthy alternative to fried patties, featuring minced chicken mixed with fresh herbs, garlic, and panko breadcrumbs, then coated in a crispy parmesan and breadcrumb crust. Perfectly golden and juicy on the inside, they’re ideal served with mashed potatoes and sour cream garlic cucumbers for a comforting meal that comes together in just 30 minutes.
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
- ⅓ 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
- ⅓ cup (35 g) freshly grated parmesan
- ¼ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
To Serve (optional)
- Lemon wedges
- Freezer-friendly mashed potatoes
- Sour cream garlic cucumbers (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 and help the rissoles crisp up during baking.
- Prepare the coating: In a shallow bowl, combine the sweet paprika, panko breadcrumbs, grated parmesan, sea salt flakes, and freshly cracked black pepper. Set this mixture aside for coating the rissoles.
- Prepare the rissole mixture: In a large bowl, mix the minced chicken, grated onion, freshly minced garlic, chopped parsley, ⅓ cup panko breadcrumbs, egg, chicken stock powder, and freshly cracked black pepper. Use clean hands to mix thoroughly until well combined.
- Form the rissoles: With wet hands or gloves to manage the sticky mixture, take about ¼ cup of the chicken mixture at a time, toss it in the coating mixture ensuring an even layer, then shape it into a rissole. Place each formed rissole onto the prepared baking tray, making a total of 12 rissoles. Spray them generously with olive oil spray to promote crispiness.
- Bake: Bake the rissoles in the preheated oven for 18–20 minutes, turning halfway through the cooking time and spraying with a little more olive oil to achieve an even golden color and to ensure they are cooked through.
- Serve: Serve the baked chicken rissoles hot with optional lemon wedges and extra parsley. Pair with freezer-friendly mashed potatoes and sour cream garlic cucumbers or your preferred sides for a satisfying meal.
Notes
- For an air fryer method, preheat your air fryer to 200°C (400°F), arrange the rissoles in a single layer without overcrowding, spray them with olive oil, and cook for 12–15 minutes, flipping halfway through until golden and cooked through.
- The mixture will be wet and sticky, so working with wet hands or gloves helps in shaping the rissoles.
- Rissoles can be frozen before baking; freeze on a tray first, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to cooking time.
