Description
These baked chicken rissoles are a delicious and healthier alternative to fried patties, made with minced chicken, fresh herbs, and a flavorful coating that crisps up beautifully in the oven. They are easy to prepare and perfect served with mashed potatoes and sour cream garlic cucumbers for a satisfying 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
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
Other
- Olive oil spray
- Lemon wedges (optional)
- Freezer-friendly mashed potatoes (for serving)
- Sour cream garlic cucumbers (not dairy-free, for serving)
Instructions
- Preheat the oven: Preheat your oven to 220°C (425°F) or 200°C (400°F) fan-forced. Prepare a metal baking tray by spraying it generously with olive oil spray to prevent sticking and to help the rissoles brown evenly.
- Prepare the coating: In a shallow bowl, combine the panko breadcrumbs, freshly 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 large bowl, place the minced chicken, grated onion, minced garlic, chopped parsley, â…“ cup panko breadcrumbs, egg, chicken stock powder, and freshly cracked black pepper. Use clean hands to mix everything thoroughly until well combined and sticky.
- Form the rissoles: Take about ¼ cup of the mixture at a time and toss it into the prepared coating bowl. Shape each coated portion into a rissole shape using wet hands or gloves to manage the sticky mixture easily. Place each formed rissole onto the prepared baking tray. Repeat the process until you have 12 rissoles. Spray each rissole generously with olive oil spray to promote browning.
- Bake: Bake the rissoles in the preheated oven for 18 to 20 minutes, turning them halfway through baking to ensure even cooking and golden brown color. Spray with additional olive oil halfway through to maintain crispness. The rissoles should be cooked through and browned nicely on the outside.
- Serve: Serve your baked chicken rissoles hot with lemon wedges if desired, extra fresh parsley, freezer-friendly mashed potatoes, and sour cream garlic cucumbers for a perfect, comforting meal.
Notes
- For an alternative method, these rissoles can also be cooked in an air fryer, turning halfway to ensure even crispiness.
- Wet your hands or use gloves when shaping the rissoles to prevent the mixture from sticking.
- The recipe is versatile; you can substitute chicken with turkey mince or pork mince according to preference.
- Serve with your favorite sides to customize the dish to your taste.
