Description
These Baked Chicken Rissoles are juicy and flavorful patties made from minced chicken mixed with fresh herbs and spices, coated in a crispy parmesan and panko breadcrumb crust. Baked to golden perfection, they are perfect for a quick family meal and pair wonderfully with mashed potatoes and a creamy garlic cucumber salad.
Ingredients
Scale
Rissoles
- 500 g (1 lb) minced chicken (can be substituted with turkey 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, for greasing and spraying
- Lemon wedges (optional, to serve)
- Freezer-friendly mashed potatoes (to serve)
- Creamy Garlic Cucumber Salad (to serve, 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. Spray a metal baking tray lightly with olive oil spray to prevent sticking.
- Prepare the coating: In a shallow bowl, combine the ¾ cup panko breadcrumbs, ⅓ cup freshly grated parmesan, sea salt flakes, and freshly cracked black pepper. Set this mixture aside for coating the rissoles.
- Prepare the rissole mixture: In a large bowl, mix together the minced chicken, grated onion, minced garlic, chopped parsley, â…“ cup panko breadcrumbs, egg, chicken stock powder, and freshly cracked black pepper. Use your clean hands to mix everything thoroughly until well combined.
- Form the rissoles: Using about ¼ cup of the chicken mixture at a time, toss it into the prepared breadcrumb and parmesan coating to cover completely. Shape each coated portion into a neat oval-shaped rissole. The mixture is quite sticky, so wetting your hands or wearing gloves will make this easier. Place each shaped rissole on the prepared baking tray. Repeat this until you have formed twelve rissoles. Spray them generously with olive oil spray.
- Bake the rissoles: Bake in the preheated oven for 18 to 20 minutes, turning them halfway through cooking and spraying lightly with more olive oil to ensure a crispy golden crust. They should be cooked through and golden brown on both sides.
- Serve: Serve the hot chicken rissoles with lemon wedges (if using), extra chopped parsley for freshness, freezer-friendly mashed potatoes, and a side of creamy garlic cucumber salad for a complete and delicious meal.
Notes
- For an air fryer method, preheat your air fryer to 200°C (390°F) and cook rissoles for about 12-15 minutes, flipping halfway, until golden and cooked through.
- The mixture is sticky; wetting your hands helps to shape the rissoles without sticking.
- Parsley and lemon wedges add freshness — don’t skip them if you want extra flavor.
- Variations: You can substitute the chicken mince with turkey or pork mince if preferred.
