Description
These Baked Chicken Rissoles are a simple and delicious recipe featuring minced chicken mixed with fresh herbs, garlic, and spices, coated in a flavorful panko and parmesan breadcrumb crust, then baked to golden perfection. They make a perfect family-friendly meal served with mashed potatoes and sour cream garlic cucumbers for a comforting and satisfying dish.
Ingredients
Scale
Rissoles Mixture
- 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
- Olive oil spray, for cooking
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
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) if fan-forced. Lightly spray a metal baking tray with olive oil spray to prevent sticking.
- Prepare the coating: In a shallow bowl, mix together the panko breadcrumbs, freshly grated parmesan, sea salt flakes, and freshly cracked black pepper. Set this mixture aside; it will be used to coat the rissoles.
- Prepare the rissole mixture: In a large mixing bowl, combine the minced chicken, grated onion, minced garlic, chopped parsley, â…“ cup panko breadcrumbs, egg, chicken stock powder, and freshly cracked black pepper. Use your hands to mix everything thoroughly until well combined.
- Form the rissoles: Take about ¼ cup of the meat mixture at a time and toss it into the breadcrumb and parmesan coating bowl. Then shape it into a rissole using wet hands or gloves to manage the wet and sticky mixture. Place each shaped rissole on the prepared baking tray. Repeat the process until you have formed 12 rissoles. Generously spray the tops with olive oil spray.
- Bake: Bake the rissoles in the preheated oven for 18 to 20 minutes. Halfway through baking, turn them over and spray again with olive oil to ensure even browning. Bake until they are golden brown and fully cooked through. (For an air fryer method, see note 1.)
- Serve: Serve the baked chicken rissoles with lemon wedges, extra fresh parsley, freezer-friendly mashed potatoes, and sour cream garlic cucumbers or your preferred sides for a complete meal.
Notes
- For an air fryer method: Preheat the air fryer to 200°C (390°F). Place the rissoles in a single layer in the air fryer basket. Cook for 12-15 minutes, turning halfway through, until golden and cooked through.
- The mixture is quite wet and sticky, so using wet hands or gloves helps in shaping the rissoles more easily.
- You can substitute chicken mince with turkey or pork mince if preferred.
- Ensure the rissoles are cooked to an internal temperature of 74°C (165°F) for safe consumption.
