Description
Delicious and juicy baked chicken rissoles made with minced chicken, fresh herbs, and a crispy parmesan panko coating. These rissoles are baked to golden perfection for a healthier alternative to fried versions, perfect for a quick family dinner or meal prep.
Ingredients
Scale
Rissoles Mixture
- 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
Additional
- Olive oil spray
- Lemon wedges (optional)
- Freezer-friendly mashed potatoes (to serve)
- Creamy Garlic Cucumber Salad (not dairy-free, to serve)
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, grated parmesan, sea salt flakes, and freshly cracked black pepper. Set this mixture aside for coating the rissoles later.
- Prepare the rissole mixture: In a mixing bowl, add 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 everything thoroughly until combined.
- Form the rissoles: Take about ¼ cup of the chicken mixture at a time, toss it into the prepared coating mixture, and shape it into a patty or oval-shaped rissole. The mixture will be very wet and sticky, so wetting your hands or wearing gloves makes this easier. Place each coated rissole on the sprayed baking tray. Repeat the process to make approximately 12 rissoles. Once all are formed, spray the tops generously with olive oil spray.
- Bake: Place the tray in the preheated oven and bake the rissoles for 18–20 minutes until they are golden brown and cooked through. Halfway through the baking time, turn the rissoles over and spray the other side with more olive oil spray to encourage crispiness and even cooking.
- Serve: Remove the rissoles from the oven and serve hot with optional lemon wedges and extra chopped parsley. Pair them with freezer-friendly mashed potatoes and a creamy garlic cucumber salad or your preferred sides for a complete meal.
Notes
- You can substitute minced chicken with turkey or pork mince if preferred.
- For an air fryer method, cook the rissoles at 200°C (400°F) for 10–12 minutes, turning halfway and spraying with oil.
- Wet or glove-covered hands help handle the sticky rissole mixture during shaping.
- This recipe yields 12 rissoles, ideal for 4 servings.
- Leftover rissoles freeze well and can be reheated in the oven or air fryer.
