Description
These Baked Chicken Rissoles are juicy, flavorful, and coated with a crispy parmesan and panko crust. Made from minced chicken mixed with fresh herbs, garlic, and spices, these rissoles are baked to golden perfection, making them a healthy, delicious meal option perfect for family dinners. Serve them alongside creamy mashed potatoes and tangy sour cream garlic cucumbers for a comforting, wholesome plate.
Ingredients
Scale
Rissoles
- 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
- 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
Serving
- 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) if using a fan-forced oven. Lightly spray a metal baking tray with olive oil spray to prepare for baking.
- Prepare the coating: In a shallow bowl, combine the panko breadcrumbs, freshly grated parmesan, sea salt flakes, and freshly cracked black pepper. Mix these ingredients well and set the bowl aside for coating the rissoles later.
- Prepare the rissole mixture: In a large mixing bowl, combine the minced chicken, grated onion, freshly minced garlic, chopped parsley, ⅓ cup panko breadcrumbs, egg, chicken stock powder, and freshly cracked black pepper. Mix thoroughly using clean hands until everything is well incorporated.
- Form the rissoles: Take about ¼ cup of the chicken mixture at a time and toss it into the coating mixture. Shape the coated mixture into oval-shaped rissoles. Because the mixture is wet and sticky, wet your hands or wear gloves to make shaping easier. Place the rissoles on the prepared baking tray. Repeat with the remaining mixture and coating 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, turning them halfway through cooking. Spray more oil on the rissoles when turning to ensure they crisp up nicely. Bake until they are golden brown and cooked through.
- Serve: Serve the crispy baked chicken rissoles with optional lemon wedges and extra parsley for garnish. Accompany them with freezer-friendly mashed potatoes and sour cream garlic cucumbers, or your preferred side dishes for a complete meal.
Notes
- If you prefer using an air fryer, cook the rissoles at 200°C (400°F) for about 15–18 minutes, turning halfway and spraying with olive oil to help crisp the coating.
- For a juicier rissole, ensure not to overmix the meat mixture as it can make it dense.
- Can substitute minced chicken with minced turkey or pork depending on preference.
- Use wet hands or gloves when shaping the rissoles as the mixture tends to be sticky.
- Leftover rissoles freeze well: Cool completely before freezing in an airtight container, then reheat thoroughly when ready to eat.
