Baked Chicken Rissoles

These Baked Chicken Rissoles are quick to prep, oven-baked (no splatter), and deliver on juicy centres with crispy edges. Kid-approved and freezer-friendly.

Ingredients

Rissoles

• Olive oil spray
• 500 g minced chicken
• 1 small onion, grated
• 1 tsp freshly minced garlic
• 1 tbsp chopped fresh flat-leaf parsley, plus extra to serve
• 20 g panko breadcrumbs
• 1 egg
• 1 tsp chicken stock powder
• Freshly cracked black pepper, to season

Coating

• 1 tsp sweet paprika
• 40 g panko breadcrumbs
• 35 g freshly grated parmesan
• ¼ tsp sea salt flakes
• ¼ tsp freshly cracked black pepper

Serving Suggestions

• Lemon wedges (optional)
• Freezer-friendly mashed potatoes
• Creamy Garlic Cucumber Salad

Method

1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Spray a metal baking tray with olive oil spray.
2. Combine all coating ingredients in a shallow bowl. Set aside.
3. Place the chicken, onion, garlic, parsley, breadcrumbs, egg, chicken stock powder and black pepper in a bowl. Mix well using clean hands.
4. Toss ¼ cup of the mixture at a time into the coating and shape into a rissole. Place on the prepared baking tray. Repeat to make 12 rissoles. Spray generously with oil.
5. Bake for 18–20 minutes until golden brown and cooked through, turning halfway and spraying with more oil.
6. Serve with lemon wedges, extra parsley, mashed potato and sour cream garlic cucumbers.

Tips

• To cook in an air fryer: preheat to 180°C (350°F) for 3 minutes. Cook for 12–14 minutes, turning and spraying lightly halfway.
• Refrigerate uncooked rissoles for up to 2 days, or freeze for up to 2 months. Cook from frozen adding 5–8 minutes.
• The paprika in the coating gives the rissoles their beautiful golden colour.
• Don’t overmix the rissole mixture – mix until just combined to keep them tender and juicy.