Description
Delicious and easy Baked Chicken Rissoles made with minced chicken, fresh herbs, and a crispy panko-parmesan coating. These golden-brown rissoles are baked to perfection and served with tangy lemon wedges, creamy garlic cucumber salad, and comforting mashed potatoes. Perfect for a family dinner or meal prep, these rissoles are flavorful, moist, and freezer-friendly.
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
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 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 panko breadcrumbs, freshly grated parmesan, sea salt flakes, and freshly cracked black pepper. Set this mixture aside as your rissole coating.
- Prepare the rissole mixture: In a large bowl, place the minced chicken, grated onion, freshly 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 well incorporated and form a sticky mixture.
- Form the rissoles: Take approximately ¼ cup of the chicken mixture at a time and toss it into the coating bowl, ensuring it is evenly covered. Shape each coated portion into an oval rissole shape using wet hands or gloves, as the mixture is quite wet and sticky. Place each formed rissole on the prepared baking tray. Continue this process until all 12 rissoles are formed. Once arranged, spray them generously with olive oil spray to aid browning.
- Bake: Bake the rissoles in your preheated oven for 18 to 20 minutes until they are golden brown and cooked through. Halfway through baking, turn the rissoles over and spray again with olive oil to ensure even crisping. For an air fryer alternative, see notes if desired.
- Serve: Serve the baked chicken rissoles hot with optional lemon wedges, extra fresh parsley, creamy garlic cucumber salad, and your choice of mashed potatoes or other sides. Enjoy your meal!
Notes
- To cook in an air fryer, preheat the air fryer to 200°C (390°F). Place the rissoles in a single layer in the basket, spray with oil, and cook for 12-15 minutes, flipping halfway through until golden and cooked through.
- This recipe is freezer-friendly. Freeze uncooked rissoles on a tray before transferring to a bag for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.
- You can substitute chicken mince with turkey mince or pork mince as preferred.
- To enhance flavor, you can add a pinch of sweet paprika into the rissole mixture or coating if desired.
- For a dairy-free alternative, omit the parmesan in the coating and substitute with extra panko breadcrumbs or nutritional yeast.
