Description
Delicious and easy baked chicken rissoles featuring a flavorful blend of minced chicken, garlic, onion, parsley, and paprika, coated with a crispy panko and parmesan crust. Perfectly baked until golden brown and served with optional lemon wedges and creamy garlic cucumber salad, these rissoles make a satisfying and wholesome meal.
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
- â…“ 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
- â…“ 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 (for serving)
- Creamy Garlic Cucumber Salad (not dairy-free, for serving)
Instructions
- Preheat the oven: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Spray a metal baking tray generously with olive oil spray to prevent sticking.
- Prepare the coating: In a shallow bowl, combine ¾ cup panko breadcrumbs, ⅓ cup freshly grated parmesan, ¼ tsp sea salt flakes, and ¼ tsp freshly cracked black pepper. Set aside this mixture for coating the rissoles.
- Prepare the rissole mixture: In a mixing bowl, combine the minced chicken, grated onion, freshly minced garlic, chopped parsley, â…“ cup panko breadcrumbs, egg, chicken stock powder, freshly cracked black pepper, and sweet paprika. Mix thoroughly using clean hands until well combined.
- Form the rissoles: Using about ¼ cup of the mixture at a time, toss it into the prepared coating bowl and then shape it into a rissole. Because the mixture is wet and sticky, it’s easiest to handle with wet hands or gloves. Place each coated rissole onto the prepared baking tray. Repeat until all 12 rissoles are formed. Spray the tops generously with olive oil spray.
- Bake: Place the tray in the preheated oven and bake for 18–20 minutes, turning the rissoles halfway through baking. At the halfway point, spray the rissoles again with olive oil to ensure a golden, crispy coating. Bake until the rissoles are cooked through and golden brown.
- Serve: Serve the baked chicken rissoles hot, garnished with extra fresh parsley and lemon wedges if desired. Accompany with freezer-friendly mashed potatoes and a creamy garlic cucumber salad for a complete meal.
Notes
- The rissole mixture is naturally wet and sticky; wet your hands or wear gloves for easier shaping.
- You can substitute the minced chicken with turkey or pork mince if preferred.
- To make this recipe in an air fryer, preheat to 200°C (400°F) and cook rissoles for about 12-15 minutes, turning halfway and spraying with oil for a crispy finish.
- Serving suggestion includes mashed potatoes and creamy garlic cucumber salad to complement the flavors.
- Ensure the rissoles are cooked through by checking the internal temperature reaches 75°C (165°F).
