Description
These Baked Chicken Rissoles are a flavorful and healthy twist on the classic favorite, featuring minced chicken mixed with onion, garlic, parsley, and spices, then coated in a parmesan and panko breadcrumb crust. Baked to golden perfection, they make a delicious and easy-to-prepare main dish that’s perfect for family dinners or meal prepping.
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
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
- Olive oil spray
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.
- Prepare the coating: In a shallow bowl, combine the ¾ cup panko breadcrumbs, grated parmesan, sea salt flakes, and freshly cracked black pepper. Set this coating mixture aside for later.
- Prepare the rissole mixture: In a separate bowl, combine the minced chicken, grated onion, minced garlic, chopped parsley, â…“ cup panko breadcrumbs, egg, chicken stock powder, and freshly cracked black pepper. Mix thoroughly using clean hands until all ingredients are evenly incorporated.
- Form the rissoles: Take about ¼ cup of the chicken mixture and toss it into the coating mixture to coat it evenly. Shape each coated portion into a neat oval-shaped rissole. Because the mixture is sticky, washing your hands or wearing gloves helps. Place each formed rissole on the prepared baking tray. Repeat the process to make a total of 12 rissoles. Spray the tops generously with olive oil spray.
- Bake: Place the tray in the preheated oven and bake for 18 to 20 minutes until the rissoles turn golden brown and are cooked through. Halfway through baking, turn the rissoles over and spray the other side with olive oil spray for even browning.
- Serve: Serve the baked rissoles hot with optional lemon wedges and extra parsley for garnish. Pair them with freezer-friendly mashed potatoes and sour cream garlic cucumbers for a complete meal.
Notes
- The mixture can be quite wet and sticky, so wetting your hands or using gloves makes shaping easier.
- An air fryer method can be used as an alternative: cook at 200°C (400°F) for about 12-15 minutes, turning halfway through, until golden and cooked through.
- These rissoles can be stored in the freezer either before or after cooking for convenient meal prep.
