Description
These Baked Chicken Rissoles are a delicious and healthy twist on the classic comfort food, made with minced chicken and a flavorful coating of panko crumbs and parmesan. Crispy on the outside and tender on the inside, they bake quickly to golden perfection and are perfect served with mashed potatoes and sour cream garlic cucumbers for a satisfying meal.
Ingredients
Scale
Rissoles Mixture
- 500 g (1 lb) minced chicken (can be substituted 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
- ⅓ cup (20 g) panko breadcrumbs
- 1 egg
- 1 tsp chicken stock powder (bouillon)
- Freshly cracked black pepper, to season
- 1 tsp sweet paprika
Coating
- ¾ cup (40 g) panko breadcrumbs
- ⅓ cup (35 g) freshly grated parmesan
- ¼ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- Olive oil spray, for baking
To Serve
- Lemon wedges (optional)
- 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) fan-forced. Lightly spray a metal baking tray with olive oil spray to prevent sticking and promote browning.
- Prepare the coating: In a shallow bowl, combine ¾ cup panko breadcrumbs, ⅓ cup freshly grated parmesan, ¼ tsp sea salt flakes, ¼ tsp freshly cracked black pepper, and 1 tsp sweet paprika. Set this mixture aside for coating the rissoles later.
- Prepare the rissole mixture: In a separate mixing bowl, add the minced chicken, grated onion, minced garlic, chopped parsley, ⅓ cup panko breadcrumbs, egg, chicken stock powder, and freshly cracked black pepper. Mix thoroughly using clean hands until evenly combined.
- Form the rissoles: Take about ¼ cup of the chicken mixture at a time and toss it into the coating mixture, then shape it into a rissole using wet hands or gloves to manage the sticky texture. Place each shaped rissole onto the prepared baking tray. Repeat this process until you have formed 12 rissoles. Spray them generously with olive oil spray.
- Bake: Bake the rissoles in the preheated oven for 18 to 20 minutes, turning them halfway through baking. Spray with additional olive oil spray after turning to ensure even crispiness. Bake until they are golden brown and cooked through.
- Serve: Serve the baked chicken rissoles with optional lemon wedges, extra fresh parsley, freezer-friendly mashed potatoes, and sour cream garlic cucumbers for a complete and delicious meal.
Notes
- For an air fryer method, preheat the air fryer and cook the rissoles at 200°C (400°F) for approximately 15 minutes, turning halfway, until golden and cooked through.
- Using wet hands or gloves helps manage the sticky chicken mixture when forming the rissoles.
- Feel free to substitute the chicken mince with turkey or pork mince as desired.
- These rissoles can be frozen cooked or uncooked for meal prep convenience.
- Make sure to spray the rissoles well with oil to get a crispy exterior when baking.
